Leeks with Creamy Orange zest sauce

Cut the leeks where the white parts fade into the green leaves. Most of the green leaves are not pleasant to eat because they tend to be tough even after cooking. Then cut the leeks through the middle but don't cut the root parts off yet so the layers don't fall apart. Soak the leeks in cold water with lemon juice for ten minutes. After ten minutes vigorously shake the leeks in the water with the cut side down because leeks tend to have dirt in where the white parts fade into the green leaves.

Take them out of the water and rinse them in cold water one more time.

Cut the leeks into 5 or 6 inches and cut the roots off. Try to keep the layers intact in one piece. In a large pan put the leeks in carefully next to each other with the cut side down. Add half a cup of water and steam for about 10 minutes. Take them out of the pan and stack them carefully on a large strainer or colander to drain the water out.

In the meantime, zest one orange, squeeze the juice of both oranges, and mince the garlic.

Heat the large nonstick pan over medium-high heat and melt the butter.

Line the leeks cut side down in the pan to brown.

Add orange zest and minced garlic over it then pour the orange juice over and cover.

Steam for about 7-8 minutes.

Make sure to keep checking if the juice is evaporating if so add a little water. You want this dish to have some creamy juice when you serve it. Carefully transfer the leeks onto a serving dish and pour the remaining juice over it.

Can also be served with a Gratin Dauphinois.

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