Creamed Leeks
INGREDIENTS
1 1/2 cups heavy cream
3-4 medium-sized leeks
1/2 TBSP salt
1 1/2 TBSP coarse whole grain mustard (Grey Poupon Dijon is great)
METHOD
1. Chop off the leaves of the leeks where they start to spread out from the stalk.
2. Peel away the removed leaves until you find the center. It will be lighter green at the base. Save these and discard the other leaves.
3. Slice the leek stalks and center leaves in 1/4" slices,
4. Place the leeks in a large bowl and wash with cold water thoroughly.
5. Leaves the leeks in the bowl for 15 minutes to remove all the dirt.
6. Strain the leeks and let them dry for 15 minutes.
7. Add the cream, leeks, and salt to a large pot on medium heat. Stir to combine.
8. Simmer on medium low for 20-30 minutes until they reach your desired level of tenderness.
9. Once the leeks are tender enough, add the mustard. Stir to combine.
10. The sauce should thicken immediately. When it does, remove from heat and serve.