Melted Saffron Leeks

These delicious saffron-scented leeks are the base of this elegant scallop starter course, but are also wonderful with a nice piece of fish or chicken breast. Very easy to make, light and full of flavor, this is a great and versatile recipe.

Servings: 4

Active time: 15 minutes

Cooking time: 25-30 minutes

4 medium leeks

2 (28 g) tablespoons butter

Salt & pepper

2 pinches of saffron threads (you could use a pinch of turmeric instead)

2 tablespoons crème fraiche

Wash the leeks (do not dry them). Cut them in half lengthwise and then slice them into 1-inch (2.5-cm) pieces.

Melt the butter in deep skillet or small Dutch oven (cocotte). Add the leeks and season with a pinch of salt, pepper and the saffron (or turmeric). Cook on high heat so the water

evaporates. Reduce heat to medium-low, cover and let leeks cook for about 20 minutes until soft. Stir a few times so they do not burn.

If the water has not fully evaporated, turn the heat back to high for a minute or two. Otherwise, carefully pour out the liquid. Stir in the crème fraiche and simmer over low heat for about 5 minutes until the sauce thickens. The leeks can be made ahead of time and reheated before serving.

And bon appétit!