Braised Leeks with Gruyère

Ingredients

• Leeks

  • 2 garlic cloves, finely chopped
  • 2 tbsp butter
  • 2 tbsp unbleached all-purpose flour
  • 1/4 cup (60 ml) dry white wine
  • 1 cup (250 ml) vegetable broth
  • 1/2 cup (125 ml) 15% cooking cream or 35% cream
  • 1 tbsp (15 ml) whole-grain mustard
  • 1 tbsp tarragon leaves, finely chopped
  • 4 leeks, cut into pieces 1 inch (2.5 cm) long
  • 3/4 cup (75 g) Gruyère cheese, grated

• Topping

  • 1/4 cup (20 g) panko breadcrumbs
  • 1 tbsp butter
  • 2 tbsp tarragon leaves, finely chopped
  • 1 tbsp roasted almonds, chopped