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Leeks in Cream
Poireaux à la Crème

Serves: 4 : 4

Directions
Wash and dice the leeks. Over very low heat, melt the butter in a saucepan; add the leeks, cover with a tight-fitting lid and steam them in their own moisture: they should be tender after 8 to 10 mn. Remove the lid and increase the heat to evaporate excess moisture. Add the cream (and the truffle peelings if desired) and cook, uncovered, to thicken slightly. Season to taste with salt and pepper. Great accompaniment to a roasted chicken.

Recipe Contributed By
JDV

Recipe Category: Vegetables


Ingredients
6 leeks, white and tender green part only
1 1/2 Tbsp butter
1/3 cup heavy whipping cream
Salt and pepper
0.9 oz truffle peelings (optional) Available Online




Items Available For This Recipe


Black Winter truffle peelings 0.5 oz

$27.95    ( Item: #2882)



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