| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 8 |
|
Medium-sized leeks |
| 1/2 |
|
Stick unsalted butter |
| 2 |
tb |
Water, if necessary |
|
|
Salt and freshly ground pepper |
|
|
Fresh parsley or chervil, chopped |
INSTRUCTIONS
Cut off the dark green leaves from the top of the leeks. Slit the leeks
about half way down the center and wash well under cold running water.
Slice into 1/4-inch rounds. Melt the butter in a heavy saucepan; when it
foams, add the sliced leeks and toss gently to coat with butter. Season
with salt and freshly ground pepper and add 1 or 2 tablespoon water if
necessary. Cover with a paper lid and a close-fitting saucepan lid. reduce
the heat and cook very gently for 20 to 30 minutes approximately, or until
soft and moist. Check and stir every now and then. Serve on a warm dish
sprinkled with chopped parsley or chervil. Note: the pot of leeks may be
cooked in the oven at 325 degrees F. if that is more convenient.
Yield: 6 to 8 servings
NOTES : Recipe Courtesy of Darina Allen of Ballymaloe Cookery School Recipe
by: Cooking Live Show #CL8842 Posted to MC-Recipe Digest V1 #523 by Angele
Freeman <jfreeman@netusa1.net> on Mar 19, 1997
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