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yield: Makes 2 cups
Serve warm with fillets of salmon, in scrambled eggs or pasta, or on crostini with goat cheese.
Use this recipe when making Belgian Leek Tart with Aged goat Cheese.
1/4 cup (1/2 stick) unsalted butter
4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
2 tablespoons water
1/2 teaspoon salt
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 DAPHNE
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