- Cut off the green parts of the leeks. Separate and rinse them well, then keep them for stock made at a later date.
- Cut off just the “strings” of the roots, keeping the body intact.
- Cut them in half lengthwise.
- Brown them in butter for 3 minutes per side.
- Add 1/2 cup chicken broth and 1/2 C white wine to the pan and bring up to a simmer.
- Cover loosely with a piece of foil and simmer 15-20 minutes
- Plate and garnish with parsley, chives, coarse salt and/or grated black pepper.OR
Alternate: Vinaigrette
- Dijon mustard
- French’s mustard
- Red wine vinegar
- Extra virgin olive oil
- Salt and pepper
- garlic
- shallots
- Whisk, taste and season
- Put some vinaigrette on the bottom of a baking dish
- Put into your halved leeks
- Pour remaining dressing over top
- Put into fridge for 3-12 hours
- Plate and top with remaining sauce
- Add hazelnuts, croutons, hard boiled egg pieces, chives
- Serve cold
