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Recipe : *** Leeks Greek Style

Leeks Greek Style
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Course:
Side Dish

Practical information

  • Prep time
    20 min
  • Cooking
    18 min
  • Ready in
    38 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
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.
 

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Vegetables

Recipe's Ingredients

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  • 2 tablespoons each: olive oil, fresh lemon juice, dry white wine or dry vermouth
  • 2 lrge cloves garlic, peeled, thinly sliced
  • ½ teaspoons each: dried thyme, salt
  • red pepper flakes freshly ground pepper
  • 8 med (or 12 small) leeks, green tops trimmed leaving about 2 inches, split lengthwise to within 1/8-inch of root
  • 2 tablespoons minced parsley or cilantro or basil
  • salt, freshly ground pepper
  • 450 ml vegetable broth
  • 500 ml water

  • Recipe preparation steps

  • 1
    For poaching liquid, put all ingredients but the leeks and minced parsley in 10-inch, non-aluminum sauté 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.
  • 3
    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.
  • 4
    Sprinkle with salt and pepper. Garnish with choice of herbs. Serve chilled or at room temperature.
  • Ready !