Sauteed Leeks With Horseradish, Fennel And Apple Chutney

• 2 Leeks, trimmed and cut down the middle
• 2 tablespoons Butter
• 3 tablespoons Fresh Horseradish, grated
• 1/2 Fennel Bulb, chopped
• 1/2 Apple, chopped
• 1/3 cup Cream
• Salt and Pepper to taste

1. Melt butter in a large skillet over medium heat. Add leeks, coat in butter.
2. Saute leeks until tender and starting to brown.
3. Remove leeks from pan and set aside.
4. Add 2 tablespoons horseradish, chopped fennel and chopped apple to the pan and saute until tender about 5 minutes.
5. Add cream and heat through, about 3 minutes.
6. Put mixture into a blender and pulse until thick but not smooth (you want the mixture to stay chunky)
7. Stir last tablespoon of horseradish into mixture.
8. Season to taste with salt and pepper.
9. Serve leeks with horseradish, fennel and apple chutney on top.

leeks, butter, fresh horseradish, fennel, apple, cream, salt

Taken from food52.com/recipes/10752-sauteed-leeks-with-horseradish-fennel-and-apple-chutney (may not work)