| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Each: olive oil; fresh lemon juice, dry white wine or dry vermouth |
| 1 |
cn |
(14 1/2 ounces) vegetable broth |
| 2 |
c |
Water |
| 2 |
lg |
Cloves garlic; peeled, thinly sliced |
| 1/2 |
ts |
Each: dried thyme; salt |
|
|
Red pepper flakes; freshly ground pepper |
| 8 |
md |
Or 12 small leeks; green tops trimmed leaving about 2 inches, split lengthwise to within 1/8-inch of root |
|
|
Salt; freshly ground pepper |
| 2 |
|
Tablespoons; minced: parsley or cilantro or basil |
INSTRUCTIONS
POACHING LIQUID
LEEKS
Preparation time: 20 minutes Cooking time: 18 minutes Yield: 4 servings
>From Abby Mandel. Special to the Tribune. (Copyright) 1997, Abby Mandel.
This style of poaching vegetables in a flavorful court-bouillon, known as a
la grecque, did originate in Greece although now it's identified with
French cuisine.
1. For poaching liquid, put ingredients in 10-inch, non-aluminum saute pan.
Heat to boil over high heat; simmer, uncovered, 10 minutes.
2. For leeks, place in hot liquid. Place a piece of parchment paper or foil
directly over leeks. Simmer over medium heat until barely tender (test with
tip of sharp paring knife inserted into white part), about 5 to 8 minutes,
depending on size of leeks. Do not overcook. Let leeks cool to room
temperature. Transfer to a container. Strain poaching liquid; drizzle a few
tablespoons over leeks to keep them moist. Store remaining liquid in
refrigerator up to 3 days or in freezer as long as 3 months to use again
for other vegetables.
3. Sprinkle with salt and pepper. Garnish with choice of herbs. Serve
chilled or at room temperature.
Nutritional information (per serving): 30 calories, 7 g carbohydrates, 1 g
protein, 0 g fat, 0 mg cholesterol, 10 mg sodium.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997
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