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Leeks in Red Wine


Leeks are delicious as a vegetable in their own right, and some of the best ways to prepare them are the simplest. Though they go well with many other foods, their deli-cate flavor is perhaps best appreciated when they are served alone. Leeks are elegant steamed and topped with plain or herb butter, cheese, a squeeze of lemon juice, or a good sauce. They are excellent braised or poached in stock, lemon juice, or red wine—as in Poireaux au Vin Rouge. Try leeks sauteed in butter, stir-fried with tofu and ginger, or cooked in the British version of hash called Bubble and Squeak.
Leeks can also be the basis of more substantial side dishes such as Broccoli and Leeks Supreme or Baked Leek Ring with Carrots Hollandaise—fine choices for dinner parties or other festive occasions.

Leeks in Red Wine

Serves 4
In France, leeks are often cooked simply in red or white wine. This recipe calls for red wine, though white wine is equally delicious.

2 tablespoons olive oil
3 medium leeks, cut in 3-inch chunks
Salt to taste
1 cup dry red wine

Method

Heat the oil in a heavy frying pan. Saute the leeks for a few minutes on each side. Sprinkle with salt and remove from heat. Pour the wine over the leeks, cover and return to heat. Simmer for about 10 minutes or until just tender, turning once. Test with a fork for doneness.
Transfer the leeks to a serving dish. Continue cooking the wine until it is reduced to about ½ cup, then pour it over the leeks. Serve hot or cold.

By Mary Hamilton

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