Leeks · butter · heavy cream · parmesan
Sauté — Medium
Wicked good. Leeks have a sweet, delicate flavor that belies their scallions-on-steroids appearance. They do tend to be a little grubby though, so after you trim off the dark green leaves and the roots, be sure to rinse out the sand from between the layers. Slice the leeks crosswise, on a slight diagonal, and sauté in melted butter over medium heat. If you flip them carefully, you’ll keep some of the pretty concentric circles intact. Here’s the real witchcraft: When they are soft and beginning to brown, pour some heavy cream over them and cook a few minutes more. Then top with a little shaved parmesan. Magic.
(When in doubt, add butter and/or salt.)
~11g net carbs per cup of raw leeks