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Melted Leeks

We like to braise these leeks as long pieces and then serve them on top of toast. You can also chop them smaller and use them as a base for a sauce over pasta or rice or added to potato soup.

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6 leeks, trimmed
4 cloves garlic, minced
1 lemon, zested in wide strips
5 sprigs thyme (optional)
1/2 cup white wine
2 cups cream


  1. Heat oven to 350F
  2. Cut the leeks in half lengthwise and rinse the dirt from between the layers
  3. In a baking dish lay the leeks and then add the rest of the ingredients to the pan
  4. Sprinkle the whole thing with a big pinch of salt and ground black pepper
  5. Cover the dish with tin foil and bake until the leeks are tender and the cream has reduced (about 35-40 minutes)
  6. Remove from the oven and serve warm or room temperature