These were good too. I love leeks. They have such a great mild onion flavor. But, I need to make sure to cook them a little longer next time! From Russian, German & Polish Food & Cooking.
Poached Leeks
Serves two
Ingredients
2 leeks, trimmed and sliced in half lengthwise
2 tablespoons butter
1/2 cup dry white wine
salt and freshly ground black pepper
Instructions
Parboil or blanch the leeks in a pan of boiling salted water for 5 minutes. Drain and rinse quickly under cold water. Gently pat dry with paper towels.
Melt the butter in a frying pan and gently cook the leeks for 1-2 minutes. Pour in the wine and bring to a boil. Reduce the heat to a simmer.
Cook uncovered for 5 minutes or until just tender. Drain well. Sprinkle with parsley and black pepper if desired, and serve with grated cheese on top (I skipped the cheese).
Poached Leeks
Serves two
Ingredients
2 leeks, trimmed and sliced in half lengthwise
2 tablespoons butter
1/2 cup dry white wine
salt and freshly ground black pepper
Instructions
Parboil or blanch the leeks in a pan of boiling salted water for 5 minutes. Drain and rinse quickly under cold water. Gently pat dry with paper towels.
Melt the butter in a frying pan and gently cook the leeks for 1-2 minutes. Pour in the wine and bring to a boil. Reduce the heat to a simmer.
Cook uncovered for 5 minutes or until just tender. Drain well. Sprinkle with parsley and black pepper if desired, and serve with grated cheese on top (I skipped the cheese).
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