| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 4 |
|
Leeks, halved w/1" greentop |
|
|
Salt |
| 1 |
c |
Red wine |
| 1/2 |
c |
Vegetable broth |
INSTRUCTIONS
In a large saute pan, heat the olive oil over medium-high heat until
hot. Add the leek halves, cut side down, season lightly with salt, and
saute until brown on the edges. Turn and brown the other side. Turn
once more so they are cut side down and pour over the side and
vegetable broth. Reduce the heat to a simmer, and cook until the leeks
are very tender, 10 to 12 minutes. Remove the leeks to a serving dish.
Increase the heat to high and reduce the sauce to a glaze. Pour over
the leeks. NOTES : This dish may be served hot, cold, or at room
temperature. Recipe by: Kitchen Garden (October/November) 1997 Posted
to recipelu-digest by Nesb2@aol.com on Feb 9, 1998
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