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  Added: Apr 07, 2006  •  Visited (666)  •  Print version Print this recipe (52)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Braised Leeks
(Poireaux Braises)
What You Need:
  • 12 firm fresh leeks, 1 to 1˝ inches in diameter
  • 2 cups beef stock, fresh or canned
  • 4 tablespoons butter
  • Salt
  • Freshly ground black pepper

  • How To Cook:
    1. Cut off the roots of the leeks and strip away any withered leaves. Line up the leeks in a row and cut off enough green to make them all 6 or 7 inches long.

    2. Then with a sharp knife slit the green parts in half lengthwise, stopping where they shade into white. Carefully spread the leaves apart and wash them under fast-running water, looking out for any hidden pockets of sand. Lay the leeks in 1 or 2 layers in a heavy stainless-steel or enameled skillet or flameproof casserole just large enough to hold them flat.

    3. Pour in the beef stock and add the butter. Bring the stock to a boil over high heat; reduce the heat and boil gently, basting occasionally, for 15 minutes, or until the white parts of the leeks are tender when pierced with a sharp knife. Preheat the oven to 325. With tongs or a slotted spatula, arrange the leeks in one layer in a shallow, buttered baking dish.

    4. Taste the stock for seasoning, then pour it over the leeks and bake them covered loosely with a sheet of aluminum foil. In 20 minutes or so the leeks should be lightly colored and the stock almost cooked away.

    5. If the stock has not reduced enough, transfer it to a small saucepan with a bulb baster or spoon and boil it down. Serve the leeks directly from the baking dish or arrange them on a heated platter and pour the syrupy stock over them.

    6. ALTERNATIVE: Celery may be braised in the same way. To serve 6, allow 6 small, whole bunches of stringless celery or 3 large bunches cut in half lengthwise.
     
    To serve 6
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Vegetables » Leek
    Dish » Appetizers

     





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