4 medium leeks
4 tablespoons coarsely chopped hazelnuts
4-6 strips bacon, cut into pieces
1 tablespoon white wine vinegar
1 cup heavy cream
salt and pepper
Bring a large pot of salted water to a boil. Trim all but an inch of green from the leeks. Wash them thoroughly, tie them in a bunch with string, and plunge them into the boiling water. Cook until tender when pierced with a fork, about 20 minutes. Drain and quickly rinse in cold water to stop the cooking. Drain, remove the string, pat dry, and keep warm.
Meanwhile, toast the hazelnuts in a dry frying pan; set aside. In the same pan, fry the bacon until crisp; set aside. Deglaze the pan with the vinegar, scraping up any good stick-to-the-pan bits. Pour in the cream and boil for a minute or so to reduce to sauce consistency. Season with salt and pepper. Stir in the bacon and nuts.
Place 1 leek on each serving plate, spoon around the sauce, and serve hot.
courtesy of: French Food at Home, by Laura Calder. Morrow Cookbooks, July 2005
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