Recipe Details
Ingredients
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3largeleeks
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2tablespoonsunsalted butter
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2clovesgarlic, minced
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½cupwhipping cream
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1teaspoonDijon mustard
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salt and freshly ground black pepper to taste
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sprinkle of freshly-ground nutmeg
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2tablespoonsfreshly grated Parmesan cheese
Cooking Directions
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Trim the leeks and remove the tough outer leaves. Slice the white and light green part into 1/4-inch rings, put them into a large bowl of water and swish gently to remove any dirt or sand; drain in a colander.
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Heat a large skillet over medium-high heat and melt butter. Add leeks and cook until they are just starting to get tender and lightly browned, about 2 minutes. Stir in the garlic and sauté until fragrant, 30 seconds to 1 minute.
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Stir together whipping cream and Dijon mustard and pour into the skillet, stirring until well incorporated. Reduce heat to low and simmer until leeks are tender but still crisp, 6 to 8 minutes (don’t overcook). Season with salt and pepper and remove skillet from heat.
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Sprinkle with nutmeg and Parmesan cheese; serve immediately
Cook’s Note:
If you happen to have a mandolin, it does a great job of quickly slicing the leeks (but use carefully).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories237 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 11g |
55% |
| Cholesterol 58mg |
19% |
| Sodium 104mg |
5% |
| Total Carbohydrate 18g |
6% |
| Dietary Fiber 2g |
8% |
| Protein 3g |
|
| Potassium 236mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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