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| Leeks in Mustard Vinaigrette |
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This is recommended served warm, in a soup plate, with country bread to mop up the juices. Leftovers can be sliced and mounded on bread or croutons for a pass-around appetizer. From Vegetarian Cooking for Everyone by Deborah Madison
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- 6-8 leeks, including an inch of the pale green
- 1 bay leaf
- 5 parsley branches
- 4 thyme sprigs
- 1 large corrot, thinly sliced
- 1 celery rib, thinly sliced
- Mustard Vinaigrette (click here)
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| Halve the leeks lengthwise to 1 inch above the root end. Soak them in a large bowl of water for 15 minutes, then rinse gently under running water. Put them, in a single layer in a large skillet with the bay leaf, parsley, and thyme, vegetables, and water to cover. Simmer until they’re tender when pierced with a knife, 20-25 minutes, depending on their size. Gently transfer the leeks to a platter or individual plates with someof the broth, spoon the vinaigrette generously over the top, and servewith fresh bread. Be sure to use the remaining broth for soup stock or risotto. |
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