Serves 6 as a side dish
6 leeks, white only
¼ cup vegetable oil
2 shallots, minced
4 cloves garlic, minced
1 cup white wine
1 cup 35% cream
3 tbsp Dijon mustard
2 tbsp fresh chopped tarragon
¼ cup grated Parmesan cheese
1. Cut the root end off each leek. Cut leek in half lengthwise.
2. Using a pastry brush, brush leeks with half of vegetable oil on the cut side. Heat grill pan to a high heat. Place the leeks cut side down on the pan and allow to cook for 5 minutes without touching. Turn leeks over and grill the other side for another 2-3 minutes. Remove leeks from pan and place in an oven proof dish.
3. In another pan, heat the remainder of the vegetable oil in a skillet until hot. Sauté shallots until golden brown, about 5 minutes. Add the garlic and continue to cook for another 3 minutes. Add wine and deglaze, reducing liquid by half. Add cream, and mustard and continue to cook until cream has reduced by half and is thickened. Add fresh tarragon and season with salt and pepper to taste.
4. Pour sauce over leeks, top with Parmesan cheese if desired and keep warm in oven until serving.
Recipe courtesy of dish cooking studio.