Melted leeks

Yield: 1 Servings

Measure Ingredient
8 \N Medium-sized leeks
½ \N Stick unsalted butter
2 tablespoons Water, if necessary
\N \N Salt and freshly ground pepper
\N \N Fresh parsley or chervil, chopped

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 ¼-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@...> on Mar 19, 1997

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