Reproduced by permission of Worldwide Recipes.
8 leeks, trimmed of dark green leaves, split lengthwise, and thoroughly washed
1/4 cup (60 ml) sour cream
1/4 cup (60 ml) cider vinegar
1 tsp (5 ml) Dusseldorf or Dijon mustard
1 tsp (5 ml) prepared horseradish
Salt and freshly ground pepper to taste
Place the leeks in a large skillet or baking dish and add enough water to cover them. Bring to a boil over high heat, reduce the heat to low and simmer covered until tender, 10 to 15 minutes. Drain the leeks on paper towels and arrange on a serving dish. Combine about 1/4 cup (60 ml) of the cooking liquid with the remaining ingredients in a bowl and stir to combine. Pour the sauce over the leeks and refrigerate for at least 2 hours. Serve chilled. Serves 4 to 6.
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