| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
md |
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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