Braised Leeks

This is a very simple recipe.  I like to serve two leeks per person, and I prefer to braise them in vegetable stock for its clean fresh taste.  I sometimes add whole cloves of garlic which become soft and sweet in the liquid.

Ingredients for Four

8 leeks
2 cups vegetable stock
juice of 1 lemon
Course sea salt and pepper

Slice a quarter inch off the bottom of each leek, and them slice all of the leeks into the same length, about five inches, just above the tender light green as shown in the photo.  Rinse the leeks well being careful to remove any soil trapped inside them.  Place the leeks and the stock in a small sauce pan and bring to a boil over high heat. Reduce the heat to low, cover pan, and simmer for 20 - 30 minutes, or until the leeks are very tender when pierced with a small knife.  Plate the leeks, spooning the stock around them as you would a sauce.  Sprinkle with lemon juice, course sea salt and a grind of fresh pepper.

Comments

[omarcito]

Thanks a lot frank! Well you have inspired me to start my own blog. I was so anti-blog but knowing or reading your has help me keep up to date with certain topics.
here is my little blog for now. Its not as great as your but I guess I will learn

http://aomarsdesign.blogspot.com/

[Michele Kelly]

I don't know about the leeks, but the flowers are beautiful.

[Kim]

Looks lovely...I've been waiting for your culinary posts:-) May I add to the notion of "clean and fresh"? I would sprinkle a tiny bit of lemon zest right before serving.

have a great weekend...

kb

[Abigail]

Looks yummy. Peonies are my favorite flowers!

[Frank]

Good suggestion KB. I love zest on chilled asparagus with lemon vinaigrette and steamed artichokes, so why not leeks.