| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Usenet |
4 |
Servings |
INGREDIENTS
| 6 |
sm |
Leeks, trimmed and washed (up to 8) |
| 1 |
|
Garlic clove, crushed |
| 1/2 |
c |
Red wine |
| 1 |
ts |
Red wine vinegar |
| 2 |
tb |
Parsley, chopped |
| 1 |
ds |
Salt |
|
|
Black pepper |
INSTRUCTIONS
Melt the butter and cook the leeks and garlic for 3 minutes over medium
heat. Add the red wine and some salt and mix well. Cover and cook for 15
more minutes or until leeks are tender.
Place the leeks on a serving dish and reduce the liquid left in the pan for
2 minutes. Add the vinegar and pepper to taste. Pour over the leeks and
garnish with parsley.
NOTES:
* Leeks in a zesty red wine sauce -- This recipe is from Bert Greene's
"Greene On Greens." It can be served either hot or cold. Yield: Serves
3-4.
: Difficulty: easy.
: Time: 30 minutes.
: Precision: No need to measure.
: Nicholas Horton
: Reed College, Portland, Oregon, USA
: tektronix!reed!horton
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”