- 5 white leeks
- 1 tablespoon semi-salted butter
- 5 cl dry white wine
- 10 cl fresh liquid cream
- Black pepper
- 1 pinch grated nutmeg
- Salt (optional)
Rinse the leeks under water.Take the whites and tender greens of the leeks. Wash them carefully and cut them finely. In a large skillet, melt the butter and add the sliced leeks. Stir.Add the white wine, salt, pepper, add the grated nutmeg.Cover and cook over low heat for 20 minutes. Add the crème fraîche and cook for another 5 minutes over low heat, uncovered. Stir occasionally.Serve hot.
