Suppliers of fresh, high-quality, welsh daffodils, cauliflowers, leeks, mushrooms and daffodil bulbs

You will need:

• 2 or 3 chopped leeks - green flag removed, roots removed and white shank  halved and washed thoroughly - if desired you can also julienne by placing cut-side-down on cutting surface and cutting into thin pencil-like strips
• 2 tblsp. butter or olive oil
• 4 tblsp. white wine, water, veggie or chicken stock
• half tsp. dried tarragon
• 5 tblsp. whipping cream - or more
• salt and freshly ground pepper

Method:

1. Sauté leeks in butter or oil in frying pan over medium heat until well softened.
2. Add wine, water or stock, increase heat to medium-high and cook until liquid is reduced by half -- about five minutes or so.
3. Stir in the cream and cook until cream thickens into a sauce -- by reducing. If you cook away too much cream, pour in some more cream (the nice thing about reducing)
4. Add tarragon, salt and pepper, taste and adjust any seasoning.
5. To hold -- can be made ahead and covered. Refrigerate if longer than an hour. Bring to room temperature and reheat gently, adding a little more cream or white wine/stock, if necessary to thin to desired consistency.

Serves four