Garlic Cream Leeks with Fresh Herbs

Ingredients

2 Tbs. unsalted butter 

1 Tbs. extra-virgin olive oil 

6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2 -inch pieces (10 cups) 

10 medium cloves garlic, halved 

½ cup dry white wine 

1 cup broth 

½ cup heavy cream 

1/3 cup grated parmesan cheese

½ cup chopped fresh flat-leaf parsley, thyme, and basil

Salt & pepper to taste

Instructions

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted. Add the leeks, garlic, ½ tsp. salt, and ¼ tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes. Add the wine and simmer until reduced by half, about 1 minute. Add the broth and bring to a simmer.

Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely. Cover the skillet and cook, stirring occasionally (you will have to lift the parchment), until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.

Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.

Off the heat, stir in the cheese and fresh herbs. Season to taste with salt and pepper, and serve.