8 oz. Leeks, sliced
2 Tbsp. Whiskey
1/2 cup Heavy Cream
1 Tbsp. Parsley, chopped
2 tsp. Butter
Salt and Pepper to taste
Melt the butter in a sauté pan and add the
leeks. Sautee until the leeks are tender. Add the whiskey and flame.
When the flames have died out add the cream and cook until the sauce
has thickened. Add the parsley and season with salt and pepper. Serve.
