ENDIVES AND LEEKS IN CREAM SAUCE

Endives and Leeks in Cream Sauce image

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 large leeks, well trimmed, about 3/4 pound
3 large, unblemished endives
2 tablespoons butter
2 tablespoons freshly squeezed lemon juice
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup heavy cream
1/8 teaspoon freshly grated nutmeg

Steps:

Cut the leeks lengthwise, leaving the trimmed stem ends intact. Rinse well between the leaves. Drain well. Chop the leeks to make very small cubes. There should be about 2 cups.
Trim off the ends of the endives. Cut each crosswise into thin slices. There should be about 4 cups.
Heat the butter in a skillet and add the leeks. Cook, stirring often, about 2 minutes without browning.
Add the endives and sprinkle with lemon juice. Add salt and pepper. Cook, stirring often, about 1 minute. Cover closely and cook 5 minutes.
Add the cream and nutmeg and stir. Serve piping hot.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 359 milligrams, Sugar 2 grams, TransFat 0 grams