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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A delicious way to enjoy leeks, braised and dressed with a mustard vinaigrette. It is surprisingly sweet and can be seasoned with your own favorite herb, rather than summer savory, if you prefer. Ingredients:
2 medium leeks, halved lengthwise,washed well |
3/4 cup chicken stock |
1 sprig fresh summer savory |
1/2 teaspoon unsalted butter |
1 1/2 tablespoons champagne vinegar |
1 tablespoon dijon mustard |
1/4 cup olive oil |
coarse salt |
fresh ground black pepper |
chopped herbs (to garnish) |
Directions:
1. Place leeks, cut side up, in a large straight-sided skillet; add stock and summer savory and bring to a boil over high heat; add butter, reduce heat and simmer 10-12 minutes, until leeks are tender when pierced with the tip of a knife.
2. Carefully place leeks on a serving platter and set aside; strain cooking liquid and reserve 2 T, saving the remainder for another use.
3. Whisk vinegar and mustard; add oil gradually and whisk until emulsified; whisk in reserved leek liquid; season with salt and pepper and pour over leeks, to taste; garnish and serve warm or chilled.
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