From DN Recipes by David Nagy · Food & Beverage

French Leeks

Published

 

Ingredients


Directions
  1. Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
  2. Butter and salt bottom of a baking dish
  3. Place upright into the baking dish, closely together, salt the top and add tarragon
  4. Prepare the sauce in a medium hot pan:
    1. Butter
    2. Anchovies
    3. Thyme
    4. Sizzle, then add wine, cream, lemon zest
  5. Place bay leaves between some leeks
  6. Salt the top
  7. Pour cream mixture over top
  8. Dot butter over the top
  9. 350 for 30-40 minutes
  10. Check and increase heat to 400 for 30 more minutes
  11. Remove bay leaves and serve