An Irish favourite, serve buttered leeks with roast beef or lamb. Buy firm leeks that don't flop and are not wrinkled. Make sure to use Irish meat of course to keep it authentic.
4 tablespoons butter 5 large leeks, trim off the hard tops, wash to get rid of soil and cut into 2-inch pieces Salt and freshly ground white pepper 2 tablespoons single cream
1. Melt the butter in a large pan. Add the leeks, stir and season lightly. Cover and cook over a gently heat for until the leeks are tender but not soft. You can do this in advance if you wish. 2. Add the cream just before you serve the dish.
Cook's note – You can also put the cooked leeks in an oiled tight-fitting dish, sprinkle on breadcrumbs, dot with butter and bake in a hot oven for 5 minutes or until the breadcrumbs are brown. – You can use black pepper instead of white pepper, but it's not traditional. Historically, we used white pepper in Ireland in recipes. Also, the white pepper gives a light fragrant flavour to the leeks and doesn't overpower them.