Leek Purée
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2-½ tablespoons (40g) unsalted butter |
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Just the white parts from 2 pounds (1kg) of leeks, trimmed, rinsed, and cut into very thin slices |
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3/4 cup plus 1 tablespoon (200ml) crème fraîche or non ultra-pasteurized heavy cream |
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Sea salt and freshly ground black pepper, to taste |
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Freshly grated nutmeg to taste |
- Place the butter in a heavy skillet over medium heat and when it is beginning to melt add the leeks, and stir. When the butter sizzles, reduce the heat to medium low, cover, and cook until the leeks are tender through, stirring occasionally to be sure they don’t stick, about 20 minutes. Stir the cream into the leeks and let it cook just until it is hot through — don’t let it come to a boil. Season to taste with salt and pepper, then with nutmeg, and serve.
4-6 side-dish servings