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!
No comments:
Post a Comment