Small Braised Leeks with Truffles Recipe

Ingredients:

• 8 small leeks
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup truffle oil

Instructions:

1. Trim the root end and dark green leaves off of the leeks, leaving about 2 inches of green on the tops.
2. Cut the leeks in half lengthwise, and rinse them under cold water to remove any dirt or sand.
3. Heat the olive oil and butter in a large sauté pan over medium heat.
4. Add the garlic and sauté for 1 minute, until fragrant.
5. Add the leeks to the pan, cut-side down, and cook for 3-4 minutes, until lightly browned.
6. Flip the leeks over and add the chicken broth and white wine to the pan.
7. Bring the liquid to a simmer, then reduce the heat to low and cover the pan with a lid.
8. Cook the leeks for 15-20 minutes, until they are tender and the liquid has mostly evaporated.
9. Remove the lid and add the heavy cream to the pan.
10. Season the leeks with salt and pepper to taste.
11. Sprinkle the grated Parmesan cheese over the leeks and drizzle with truffle oil.
12. Continue cooking the leeks for 1-2 minutes, until the cheese has melted and the truffle oil is fragrant.

Serving Suggestions:

Small Braised Leeks with Truffles make a delicious side dish for any entree. They pair particularly well with beef, chicken, or fish. Serve them alongside mashed potatoes, roasted vegetables, or a simple salad for a complete meal.

Verdict:

This dish is a true delicacy. The tender leeks are perfectly braised in a flavorful broth, then topped with rich cream, nutty Parmesan cheese, and decadent truffle oil. The dish is complex, yet simple to prepare, making it the perfect addition to any dinner party or special occasion.