food

Leeks with Dijon Mustard Sauce

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If you’ve ever read Mireille Guiliano’s paradigm-shifting French Women Don’t Get Fat, you know how the author prizes the weight-loss power of leeks.  She even advises a weekend of eating almost nothing but leeks with some mild seasonings.  (I tried it, and don’t plan to do it again.)  But I do agree with her that leeks can be yummy, especially when you enhance their delicate flavor with a light sauce, so I developed this simple recipe.  I hope you enjoy it (but you don’t have to eat exclusively it all weekend!)

Steamed Leeks with Dijon Mustard Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 2 lg leeks, cut into 2x1/2" strips white and light green parts only
  • 1/2 stick butter
  • 2 tbsp onion, finely chopped
  • 1 sm. clove garlic, minced
  • 1/3 c. heavy cream
  • 1 tbsp Dijon mustard
  • 1/8 tsp salt
  • 2 tbsp dry white wine

Instructions

Prepare leeks.

  1. Bring water to boil in sm. saucepan with steamer basket.  

  2. Steam leeks until tender, approx. 5-6 min.  Drain thoroughly.  

Make sauce.

  1. Melt butter in med. saucepan over med-low heat.  Add onion and cook until translucent, approx. 4 min.  Stir in garlic.  

  2. Stir in cream, mustard, and salt and blend well.  

  3. Stir in wine.  Heat to simmer.  

Place leeks in serving dish. Ladle sauce on top. Serve.

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