Ingredients:
1 teaspoon unsalted butter
Kosher salt
8 medium-large leeks, ideally with several inches of white
2 teaspoons lightly chopped fresh thyme
1 cup heavy cream
2 large cloves of garlic, smashed and peeled
1/2 cup finely grated Parmigiano-Reggiano
1 piece of parchment paper
Method:
Heat oven to 350° F. Butter a 10 by 15 inch baking dish and sprinkle 1/4 teaspoon salt in the bottom.
Cut the dark green portion and all but 1 inch of the light green off the top of the leeks. Discard any tough or damaged outer leaves. Trim the ends by cutting the roots, but leaving a bit of the bases intact to hold the leeks together. Cut each leek in half lengthwise and rinse under cold water, fanning the layers to make certain all the dirt is removed. Pat dry and place cut side down in the baking dish. They should fit snugly. Sprinkle with the fresh thyme and 1/4 teaspoon salt.
At this point you can refrigerate for up to 6 hours.
Heat the cream and garlic to a rolling boil, watching carefully so it doesn’t overflow. Remove from heat and allow to stand for 5 minutes. Pour the garlic and cream mixture over the leeks and cover with a piece of parchment paper, cut to fit the inside of the baking dish.
Bake until the thickest part of the leek is fork-tender and the cream is nearly all reduced, about 35 minutes. Remove from the oven and sprinkle on the Parmigiano-Reggiano and some black pepper. Return to the oven until the cheese is melted, about 2-3 minutes.
Transfer leeks to a warm serving platter
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
