Ingredients:
4 large leeks, white and pale green parts, quartered lengthwise
1 tablespoon butter
1 tablespoon olive oil
¼ teaspoon freshly grated nutmeg
Sea salt and freshly ground pepper
¼ cup dry white wine
¼ cup vegetable stock
2 tablespoons heavy cream or coconut milk
1 medium tart apple, unpeeled, cored, halved, and thinly sliced
¾ cup packed, shredded Gruyere cheese
Directions:
1. Bring a medium pot of water to a boil. Set a large bowl of ice water nearby.
2. Rinse the leeks well under cold running water, spreading layers to release any grit. Blanch them in the boiling water for 2 minutes. Drain them and add to the ice water. Drain again and squeeze dry between paper towels.
3. Combine the butter and olive oil in a large ovenproof skillet over medium-high heat. When the butter melts, add the leeks and nutmeg. Season with salt and pepper. Saute, turning occasionally with tongs, until the leeks begin to brown, about 5 minutes. Add the wine and stock, bring to a boil, then reduce the heat, and simmer gently until very tender, about 5 minutes. Add the cream, up the heat slightly, and let bubble until thickened, about 4 minutes.
4. Tuck the apple slices among the leeks. Sprinkle with the Gruyere cheese. Broil until the cheese melts and turns golden brown, 2-4 minutes, watching carefully. Serve hot.
Serves 4