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Friday, October 5, 2012

Friday Food Feature ~


Creamy Leeks
2 lb Leeks, trimmed and sliced
1 oz Butter
5 fl.oz. Crème Fraîche
Salt and Black Pepper
Freshly grated Nutmeg

1. Place the leeks in a pan of boiling water; cook for 8-10 minutes until just tender and drain.
2. Transfer the leeks into a food processor and process until chopped. Remove half, then process the remainder until smooth.
3. Heat the butter in a pan, add the chopped and pureed leeks and cook for 5 minutes over a high temperature, stirring constantly.
4. Add the crème fraîche, season with salt and pepper, cooking for a few minutes, but continue stirring until bubbling.
5. To serve - transfer to a warmed serving dish and sprinkle with freshly grated nutmeg.