Drunken Leeks
The more I cook leeks, the more I like them. It all started with this gratin, which showed me just how sweet and flavorful the fanciest member of the allium family could me.
As you can probably guess from the name, these leeks could actually go in Jonathan’s “Booze in your Food” series. I found the recipe on about.com using The Google, but it apparently comes from a book called Greene on Greens that I’ve heard of before, but never actually looked through. Anybody know it?
I’m not sure leeks count as a green, but Mr. Greene does a great job with them nonetheless. The leeks wind up sweet and tender and the vinegar makes for a tangy complement, and there’s nothing I love more than a tangy complement.
Once again, leeks FTW.
Just last week, I was actually encouraging you to follow the recipe and go for fresh herbs, but I’m back to my old ways this week: I’m sure the parsley would be good here, but it’s far from necessary. Take that, parsley.
You could definitely do this with a sweet onion – cippolini, vidalia, etc. – if you can’t find leeks.
Drunken Leeks
From Greene on Greens
2 Tablespoons butter
6 to 8 small leeks, trimmed and washed
1 clove garlic, crushed
1/2 cup red wine
1 teaspoon red wine vinegar
2 Tablespoons parsley, chopped
salt
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 wine vinegar and pepper to taste. Pour over the leeks and garnish with parsley.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 Tablespoons butter
- 6 to 8 small leeks, trimmed and washed
- 1 clove garlic, crushed
- 1/2 cup (100 ml) red wine
- 1 teaspoon (5 ml) red wine vinegar
- 2 Tablespoons (30 ml) parsley, chopped
- Dash salt
- Black pepper
Preparation:
Melt the butter and cook the leeks and garlic for 3 minutes over medium heat.
Add the red wine and some salt and mix well. Cover and cook for 15 more minutes or until leeks are tender.
Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes.
Add the wine vinegar and pepper to taste. Pour over the leeks and garnish with parsley.
