Leek Cream Sauce (Low in Salicylate)

1 leek, sliced thin

1-3 cloves garlic (if you are not sensitive to sulfites)

1 cup cream (or more depending on taste)

Salt to taste

Butter or Oil (canola or sunflower) to cover

Place sliced leeks and whole garlic cloves in a baking dish and drizzle with enough melted butter or oil to cover.

Place leeks in a 350 degree oven for about 30 minutes or until soft and slightly browned.

Remove leeks from oven and place in a blender or food processor add cream and blend until well blended.

Once blended pour the mixture into a sauce pan and heat for just a little while (to warm and thicken the cream).

Serve right away while warm.

PS – this is one of my new favorites – it has a wonderful sort of nutty flavor (a flavor I don’t get much anymore) and it’s great on top of almost anything – I usually put it over couscous, chicken or homemade pasta. Hope you enjoy!