The beautiful leek is the most ignored of vegetables. This simple but tasty dish goes perfectly with everything from fish, seared chicken breasts, chops and sliced steak.

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Ingredients

Directions

  • Heat butter in a skillet over medium heat; cook and stir leeks just until softened, about 8 minutes. Pour water and wine into skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until leeks are very soft, about 20 minutes.

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  • Remove cover, increase heat to high, and cook leek mixture, stirring constantly, until liquid evaporates, about 8 minutes. Reduce heat to low; stir cream into leek mixture. Cook leeks, stirring, until mixture begins to thicken; stir in Parmesan cheese. Season with salt and pepper.

Cook's Note:

You can substitute chicken or vegetable stock for the white wine.

Nutrition Facts

237.16 calories; 3.45 g protein; 20.36 g carbohydrates; 14.21 g fat; 44.64 mg cholesterol; 155.46 mg sodium.Full Nutrition