Braised Leeks, Corn, and Carrots with Green Peppercorn Sauce

Assemble these supplies:

• 8 medium-size leeks (about 2 pounds total weight)
• 2 carrots, scraped
• 2 lemons
• Medium-size clove garlic
• 1 ear of corn, or 10-ounce package frozen corn kernels, thawed
• 7 tablespoons unsalted butter
• 1/2 cup chicken or veal stock
• 2 tablespoons Madeira
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 1 tablespoon green peppercorns, packed in brine
• 2 tablespoons honey

Steps in preparation:

1. Trim green stems from leeks and reserve for another use. Split white parts lengthwise, wash thoroughly in cold water, and dry with paper towels. Cut leeks into 3-inch sections, and cut each section into 1/4-inch-thick strips. Cut carrots into fine julienne. Remove zest from lemons and cut into thin strips. Juice lemons and strain juice. Peel and mince garlic.
2. If using fresh corn, remove husks and silk. Trim stem end so upended ear will rest flat on work surface. Holding ear upright, press base against surface and, with chefs knife, cut off kernels by pressing blade against cob and slicing downward. Turn corn and repeat process until all kernels are removed.
3. In medium-size sauté pan, heat 3 tablespoons butter over medium heat until sizzling, about 1 minute. Add leeks and sauté, shaking pan occasionally, until they begin to wilt and are cooked evenly, 3 to 4 minutes.
4. Add lemon juice and zest, stock, Madeira, tarragon, and thyme. Reduce heat to low, until liquid barely sim­mers, then add corn and carrots. Cover pan and braise vegetables just until tender, 4 to 5 minutes.
5. Meanwhile, place peppercorns in strainer and rinse under cold running water to remove brine.
6. Transfer leeks to warm plates. Remove any tough outer layers of leek strips. Add honey to pan, increase heat to medium-high, and boil 1 to 2 minutes, or until sauce begins to shine.
7. Remove pan from heat and add garlic and green pepper­corns. Still off heat, swirl in remaining butter, one table­spoon at a time. Spoon sauce over leeks and serve.