Leeks are delicious, and since we usually use them in recipes in conjunction with other things, like potatoes, I never thought of showcasing them in their own little side dish. How very delicious! I browned them a little (oops) so they're a little brownish in the photo, but if you watch them better they will stay pretty. We would make this again.
2 tablespoons butter
8 medium leeks (about 3 pounds), whites and light-green parts only, halved lengthwise and cut 1 inch thick crosswise, cleaned (see note below)
1/2 cup dry white wine
1/3 cup heavy cream
Coarse salt and freshly ground pepper
1. Heat butter in a large skillet over medium heat. Add leeks; cook, stirring occasionally, until softened, 6 to 8 minutes.
2. Add wine and 1 cup water. Bring to a boil; reduce heat to medium-low. Cover skillet and simmer, stirring occasionally, until very tender, 20 to 25 minutes.
3. Uncover skillet; increase heat to medium-high. Cook, stirring, until liquid has evaporated, 2 to 4 minutes. Add cream; simmer until it has thickened and coats leeks, 3 to 5 minutes. Season with salt and pepper.
Note: How to clean leeks: Leeks can be extremely dirty and are best cleaned after they've been trimmed and cut. Soak cut leeks in a bowl of cool water; lift them out, replace water, and repeat until no grit remains at the bottom of bowl.
Yield: 4 servings