Leeks Braised In Cream With Garlic And Lemon

• 4 medium leeks (between 3/4 inch and 1 1/4 inches in diameter)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 1/2 teaspoon grated lemon, zest of
• 1 tablespoon minced fresh parsley
• salt
• ground black pepper

1. Trim leeks about 2 inches beyond the point where the leaves start to darken.
2. Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
3. Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
4. Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
5. Melt the butter in a 12-inch skillet over medium-high heat.
6. Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
7. Add the cream, broth and zest.
8. Cover and simmer until the leeks are tender, about 5 minutes.
9. Remove the lid and cook until the braising liquid thickens, about 2 minutes.
10. Sprinkle with parsley, season with salt and pepper to taste.
11. Serve immediately.

leeks, unsalted butter, garlic, heavy cream, chicken broth, grated lemon, parsley, salt, ground black pepper

Taken from www.food.com/recipe/leeks-braised-in-cream-with-garlic-and-lemon-113408 (may not work)