| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
March 1990 |
1 |
servings |
INGREDIENTS
|
|
The white and pale green part of 4 leeks; (about 1 pound), |
|
|
; trimmed, left |
|
|
; whole, and each |
|
|
; leek slit down one |
|
|
; side to within 1 |
|
|
; inch of the base |
| 2 |
tb |
Unsalted butter |
| 1/3 |
c |
Chicken broth |
| 1/3 |
c |
Heavy cream |
| 1 |
tb |
Drained bottled horseradish; or to taste |
| 3 |
tb |
Grated Gruyère |
INSTRUCTIONS
In a large bowl of cold water fan out the leaves of the leaks and rinse
them well until there is no grit. In a large skillet heat the butter over
moderate heat until the foam begins to subside, add the leeks, patted dry,
and toss them to coat them with the butter. Add the broth and the cream,
bring the liquid to a boil, and simmer the mixture, uncovered, stirring
occasionally, for 25 to 35 minutes, or until the leeks are very tender.
Transfer the leeks with a slotted spatula to a gratin dish. Stir the
horseradish into the liquid remaining in the skillet and season the sauce
with salt and pepper. Pour the sauce over the leeks, sprinkle it with
Gruyère, and broil the leeks under a preheated broiler about 4
inches from the heat for 2 minutes, or until the cheese is golden.
Serves 2.
Gourmet March 1990
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