Leeks a la Grecque

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Leeks a la Grecque Ingredients

POACHING LIQUID	Red pepper flakes; freshly
2 tb Each: olive oil; fresh lemon	LEEKS
1 cn (14 1/2 ounces) vegetable	8 md Or 12 small leeks; green
2 c Water	Salt; freshly ground pepper
2 lg Cloves garlic; peeled,	2 Tablespoons; minced: parsley
1/2 ts Each: dried thyme; salt

Instructions for Leeks a la Grecque

Preparation time: 20 minutes Cooking time: 18 minutes Yield: 4 servings >From Abby Mandel. Special to the Tribune. (Copyright) 1997, Abby Mandel. This style of poaching vegetables in a flavorful court-bouillon, known as a la grecque, did originate in Greece although now its identified with French cuisine. 1. For poaching liquid, put ingredients in 10-inch, non-aluminum saute pan. Heat to boil over high heat; simmer, uncovered, 10 minutes. 2. For leeks, place in hot liquid. Place a piece of parchment paper or foil directly over leeks. Simmer over medium heat until barely tender (test with tip of sharp paring knife inserted into white part), about 5 to 8 minutes, depending on size of leeks. Do not overcook. Let leeks cool to room temperature. Transfer to a container. Strain poaching liquid; drizzle a few tablespoons over leeks to keep them moist. Store remaining liquid in refrigerator up to 3 days or in freezer as long as 3 months to use again for other vegetables. 3. Sprinkle with salt and pepper. Garnish with choice of herbs. Serve chilled or at room temperature. Nutritional information (per serving): 30 calories, 7 g carbohydrates, 1 g protein, 0 g fat, 0 mg cholesterol, 10 mg sodium. Posted to TNT - Prodigys Recipe Exchange Newsletter by Roserairie@aol.com on Nov 10, 1997

Main Ingredient: LeeksCuisine: Uncategorized