Yield: 1 Servings
|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