Baked Leeks with Mustard, Cream and Tarragon
Look for leeks with a shank about 6 inches long, a size that fits in most baking dishes and is not too large to serve whole. By the end of the baking time, they will be bathed in a creamy tarragon sauce. Serve as a separate first course or as an accompaniment to roast chicken. Adapted from Fresh From The Farmers' Market by Janet Fletcher (Chronicle Books)
- 8 leeks, each about 3/4-inch in diameter
- 1/2 cup heavy cream
- 1/2 cup homemade or canned low-sodium chicken broth
- 1-1/2 teaspoons Dijon mustard
- 1 teaspoon minced fresh tarragon
- Kosher or sea salt and freshly ground black pepper
Preheat oven to 375°F. Cut off the dark green leek tops, leaving only the white and pale green shank. Trim the root end but leave the base intact to hold the leek together. Arrange leeks in a shallow baking dish just large enough to hold them in one layer.
In a small bowl, whisk together the cream, broth, mustard, tarragon and salt and pepper to taste. Pour over the leeks. Bake 30 minutes, then turn the leeks over with tongs. Return to the oven and bake until the leeks have absorbed most but not all of the creamy sauce and begun to brown on top, 35 to 45 more minutes. Serve hot or warm.