| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 6 | Medium-size leaks | |
| 2 | tb | Olive oil |
| 1 | c | Fresh thyme; roughly chopped |
| 2 | c | Champagne |
| 1 | c | Chicken stock |
| 1 | c | Crumbled feta cheese |
| Salt and pepper; to taste |
INSTRUCTIONS
Serve these warmed vegetables as an alternative to salad. Trim tops and bottoms of leeks, leaving about 2 to 3 inches of green above the white part of the leek. From center of trimmed leek, make several lengthwise slices toward the green of the leek. Rinse leeks throughly. In large saute pan, heat olive oil over medium heat. When oil is hot, add thyme and stir for 1 minute. Add leeks and saute for 3 minutes, until lightly golden on several sides. Add champagne and stock, and simmer leeks until tender, about 8 minutes. Remove leeks from pan and set aside. Continue to simmer sauce remaining in pan until reduced by half. Meanwhile, grill leeks over medium-hot charcoal fire for 8 to 10 minutes, turning several times. Remove leeks from grill and slice in half lengthwise. Serve immediately, adding some feta and bit of the reduced sauce to each serving. Season with salt and pepper. per serving: 281 calories with 14 grams fat Recipe by: THE CHAMPAGNE SPIRIT OF CELEBRATION Posted to recipelu-digest Volume 01 Number 519 by ctlindab@mail1.nai.net on Jan 14, 1998
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