- 4 large leeks, white and light green parts only, quartered lengthwise
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1⁄4 tsp. ground nutmeg
- Kosher salt and freshly ground black pepper
- 1⁄4 cup (60ml) dry white wine
- 1⁄4 cup (60ml) vegetable stock
- 2 Tbsp. heavy cream
- 1 medium Granny Smith apple, unpeeled, cored, halved, and thinly sliced
- 3⁄4 cup packed shredded Gruyère cheese
Bring a medium pot of water to a boil. Set a large bowl of ice water nearby.
Rinse the leeks well under cool running water, spreading the layers to release any grit. Blanch in the boiling water for 2 minutes. Drain and then add to the ice water. Drain again and squeeze dry between paper towels.
Combine the butter and olive oil in a large ovenproof skillet over medium-high heat. When the butter melts, add the leeks and nutmeg. Season with salt and pepper. Sauté, turning occasionally with tongs, until the leeks begin to brown, about 5 minutes. Add the wine and stock, bring to a boil, then reduce the heat, cover, and simmer gently until very tender, about 5 minutes. Add the cream, up the heat slightly, and let bubble until thickened, about 4 minutes.
Tuck the apple slices among the leeks. Sprinkle with the Gruyère. Broil until the cheese melts and turns golden brown, 2 to 4 minutes, watching carefully. Serve immediately.
Recipe reprinted with permission from
Ripe © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
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