LEEKS A LA GRECQUE RECIPE
Provided by akselden
Number Of Ingredients 9
Steps:
- Trim 4-6 leeks, leaving some of the green. Slice lengthwise from top end to within 1/2" of root end. Wash thoroughly and blanch in boiling water for 4 minutes. Drain and finish cutting leeks in half and arrange in a large saute pan or skillet, cut side down, in one layer. Tuck 2 bay leaves under leeks and sprinkle with 1 tsp. black peppercorns. In a bowl combine 3/4 cup chicken stock, 6tbs. white wine, 3 tbs. olive oil, 1 tbs. tomato paste and pinch of salt, if needed. Mix well and pour over leeks. Place pan over very low heat and barely simmer, uncovered for 45 minutes, spooning sauce over leeks frequently. With a slotted spoon, transfer leeks to a serving plate. There should be about 1/2 cup liquid remaining. If there is not much reduce over high heat, then pour over leeks. Chill and serve sprinkled with paprika. Serves 4.
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Hatim Gueblaoui
[email protected]I was a bit disappointed with this recipe. The leeks were tough, and the sauce was bland. I think I'll try a different recipe next time.
Sharon Harvey
[email protected]This is a great recipe for a side dish or even a main course. The leeks are cooked perfectly, and the sauce is flavorful and creamy. I would definitely recommend this recipe.
Mannan Khan
[email protected]I made this dish last night for dinner, and it was delicious! The leeks were so tender and flavorful, and the sauce was creamy and tangy. I served it over rice, and it was the perfect comfort food for a cold night.
bijoy Bhowmick
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The leeks are cooked perfectly, and the sauce is divine. I especially love the addition of the feta cheese and dill. It really takes the dish to the next level.