The result? Melt in your mouth delicious.
Braised Leeks
This is a lovely side dish to serve with roasted meats. When you select leeks at the grocer, choose ones that are bright green and white, with tight outer layers. They usually come in bunches of 2 or 3 if they're bigger, fatter leeks, or 4 or 5 if they're on the smaller size.
Leeks tend to hide a lot of sand in those layers, so the best way to clean them is to cut them in half lengthwise and rinse them thoroughly under cold running water, making sure to rinse between all the layers.
Preheat the oven to 350 degrees. Dry off the leeks and place them in a buttered casserole or ovenproof pan. Pour over enough chicken stock to come up about one third of the way. Sprinkle a pinch of kosher salt on top.
Cover the leeks with a piece of buttered wax or parchment paper, tucking it in on the sides. Place foil securely over the casserole or pan. Bake in the oven for 30 to 40 minutes, until leeks are tender.
Remove foil and wax paper and place leeks on a platter. Pour the chicken stock into a small saucepan. Add a teaspoon of butter and boil down until stock is reduced and syrupy.
Pour reduced stock over the leeks and season lightly with kosher salt and freshly ground black pepper. Garnish with minced parsley. Voila--c'est tout!
Adapted from Julia Child
Serves 4:
unsalted butter
1 bunch leeks
low sodium chicken stock
kosher salt and freshly ground black pepper
minced parsley
The green colour in the leeks look so vibrant. Nice simple and quick side dish. Great idea! :)
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