A delightful dish of tender leeks braised in white wine and finished with a creamy lemon sauce.
Wash the leeks thoroughly under running water to remove any dirt or grit.
Cut the leeks lengthwise to ensure all dirt is removed from between the layers.
Trim off the tough green tops and the root ends of the leeks, then slice them into 1-inch thick rounds.
Keep the slices uniform for even cooking.
Place the leeks in a large saucepan and pour in the white wine. Sprinkle with sugar.
Ensure the leeks are mostly submerged in the wine for even cooking.
Bring the wine to a boil, then reduce the heat to low, cover the pan, and simmer for 10 minutes until the leeks are tender.
Check the leeks occasionally to ensure they don't overcook and lose their shape.
Remove the lid and stir in the cream, black pepper, and salt. Cook for another 2 minutes to heat through.
Taste the sauce and adjust the seasoning as needed.
Transfer the leeks and sauce to a serving dish, then garnish with parsley and lemon zest.
Serve immediately to enjoy the dish at its best.
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