Leeks Braised in Cream With Garlic and Lemon Recipe

Directions:

1. Trim leeks about 2 inches beyond the point where the leaves start to darken.
2. Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
3. Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
4. Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
5. Melt the butter in a 12-inch skillet over medium-high heat.
6. Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
7. Add the cream, broth and zest.
8. Cover and simmer until the leeks are tender, about 5 minutes.
9. Remove the lid and cook until the braising liquid thickens, about 2 minutes.
10. Sprinkle with parsley, season with salt and pepper to taste.
11. Serve immediately.