Ingredients
4
4 servings
- •3 large leeks
- •2 tablespoons unsalted butter
- •2 cloves garlic, minced
- •0.5 cup whipping cream
- •1 teaspoon Dijon mustard
- •salt and freshly ground black pepper to taste
- •sprinkle of freshly-ground nutmeg
- •2 tablespoons freshly grated Parmesan cheese
Instructions
- 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.
- 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.
- 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.
- Sprinkle with nutmeg and Parmesan cheese; serve immediately
Nutritional Facts
Per 4 servings
- Calories: 237
- Carbohydrate: 18g
- Fat: 18g
- Fiber: 2g
- Protein: 3g
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