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