Leeks vinaigrette

Recipe from: 16 October 2015
recipe, vegetables, side dishes

Ingredients 8
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 8
    medium leeks
  • 450
    ml
    vegetable stock
  • 150
    ml
    tarragon vinegar
  • 150
    ml
    olive oil
  • 1
    small red chilli, deseeded and finely chopped
  • 5
    ml
    sugar
  • 5
    ml
    Dijon mustard
  • salt and freshly ground black pepper
 

Method

00:20
 
Rinse the leeks. Bring the stock to boil in a large saucepan and add leeks. Steam for about 10 – 15 minutes or until the leeks are just about cooked, but still firm. Remove the leeks from the stock, drain and allow to cool.

Prepare the vinaigrette. Mix the vinegar and olive oil and add the chilli, sugar, mustard and seasoning.

Once the leeks have cooled, place in a single layer in a shallow dish and drizzle the vinaigrette over. Let it marinate for as long as you can and serve at room temperature as a side dish.

Words and image:Home
magazine

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Read more on: recipe  |  vegetables  |  side dishes
 

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