AuthorRetroRuth
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From Newspaper Clipping, 1986

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 6 tbsp butter
 4 cups chopped leeksabout 5 1-inch diameter leeks
 2 tbsp dry sherry
 ¼ tsp salt
 ¼ tsp white pepper
  cup heavy cream
  cup shredded Monterey Jack cheese
 ¼ cup grate Parmesan

1

Melt butter in a heavy, ovenproof skillet over medium-high heat. Add leeks and saute until softened, about 3 minutes. Add sherry, salt and white pepper and continue to cook until leeks are tender, about 5 minutes. Stir in cream and cook a couple of minutes longer to reduce the liquid slightly; remove from heat. Sprinkle on the Monterey jack cheese and then the Parmesan. Place the pan under the broiler and broil just until cheese melts and begins to turn golden around the edges. Serve immediately. Yields: 4 to 6 servings.

Note: This simple side dish is a good accompaniment to steak or roast chicken.

Ingredients

 6 tbsp butter
 4 cups chopped leeksabout 5 1-inch diameter leeks
 2 tbsp dry sherry
 ¼ tsp salt
 ¼ tsp white pepper
  cup heavy cream
  cup shredded Monterey Jack cheese
 ¼ cup grate Parmesan

Directions

1

Melt butter in a heavy, ovenproof skillet over medium-high heat. Add leeks and saute until softened, about 3 minutes. Add sherry, salt and white pepper and continue to cook until leeks are tender, about 5 minutes. Stir in cream and cook a couple of minutes longer to reduce the liquid slightly; remove from heat. Sprinkle on the Monterey jack cheese and then the Parmesan. Place the pan under the broiler and broil just until cheese melts and begins to turn golden around the edges. Serve immediately. Yields: 4 to 6 servings.

Note: This simple side dish is a good accompaniment to steak or roast chicken.

Leeks Braised in Butter and Sherry, Au Gratin

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