Chop off the leek roots and remove the tougher darker green leaves. Then slice the leeks finely and add them to a colander. Rinse them very well under cold running tap water to remove all the dirt and sand. That extra grainy crunch is really unpleasant here…

Then let the sliced leeks drain a little. In the meantime add half of the unsalted butter to a large pan and add the chopped garlic and the bay leaf.

Place the pan over medium heat and let the butter melt. As soon as this is done, then add the drained leeks to the pan.

Stir well and cook the leeks for 4 minutes. Season with a little pinch of pepper, salt and nutmeg. Then pour in the white wine.

Stir well, place the rest of the butter on top of the leeks and put a lid on the pan. Then let the leeks braise over medium-low heat for 20 to 25 minutes until smooth and soft. Stir regularly and add extra water or white wine if necessary.

Check the seasoning and add extra pepper, salt or nutmeg to taste if necessary. Serve the leeks hot.