Thursday, January 5, 2012

The Wonderful Winter Leek

One of the things I love about winter is that it's prime leek season. The gorgeous specimen pictured above was nearly two feet long, and so wonderfully sweet. This basic recipe went perfectly with a cup of rice and some sardines in tomato sauce.
  • 1 T olive oil
  • 1 large, lovely leek, trimmed, washed and cut into 3-4 in. sections
  • salt and pepper
  • 1 T vermouth, more if needed
  • 1 T water, more if needed
  • lemon juice to taste

In a pan, heat oil over medium. Add the leeks. Sprinkle generously with salt and pepper. Brown, turning occasionally (5 or so minutes).

Add liquid. Bring to a boil, then turn heat to low. Cover and cook till easily pierced by a fork, about 20-25 minutes.

Drizzle with lemon juice and enjoy!

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