DRUNK-LEEKS - Leeks in a zesty red wine sauce This recipe is from Bert Greene's Greene On Greens. It can be served either hot or cold.
6-8 small leeks, trimmed and washed 1 clove garlic, crushed 100 ml red wine 5 ml red wine vinegar 30 ml parsley, chopped dash salt black pepper
(1) Melt the butter and cook the leeks and garlic for 3 minutes over medium heat. (2) Add the red wine and some salt and mix well. Cover and cook for 15 more minutes or until leeks are tender. (3) Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes. (4) Add the vinegar and pepper to taste. Pour over the leeks and garnish with parsley.
Difficulty: easy. Time: 30 minutes. Precision: No need to measure.
Nicholas Horton Reed College, Portland, Oregon, USA tektronix!reed!horton
Last modified: 9 May 2006 | 12 hits in May 2007 |