4 small or 2 large leeks, trimmed and sliced into ¼-inch rounds
1 ½ Tbsp butter
Sea Salt, to taste
⅓ cup dry white wine
½ cup half-and-half or crème fraiche
2 tsp fresh tarragon, parsley and/or rosemary
¼ cup grated Parmesan, Gruyere, or crumbled goat cheese
2 slices rustic bread, toasted and lightly buttered
Freshly milled black pepper, to taste
Instructions
Wash the leeks well, but don’t dry them.
Melt the butter in a wide skillet, add the leeks, and toss with a little salt. Add the wine, cover, and cook over medium heat until the leeks are tender, about 20 minutes.
Add the cream and herbs and simmer until slightly thickened. Turn off the heat, stir in the cheese, then spoon the leeks over the toast. Add freshly ground black pepper and serve.
Notes
Recipe borrowed from Deborah Madison’s book, The New Vegetarian Cooking for Everyone.
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