SLOW-COOKED LEMONY LEEKS
- 4 or 5 large leeks, white part only
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) dry white wine
- 1/4 cup (50 ml) fresh lemon juice
- 1 cup (250 ml) chicken or vegetable stock
- Salt and pepper to taste
- 1 tbsp (15 ml) chopped fresh parsley
1. Slice leeks in half lengthwise and clean well under cold running water. Cut leek halves into 1-1/2" (3.5 cm) pieces.
2. Heat olive oil in a large, wide skillet over medium heat. Place leeks, cut sides up, in skillet, and fry for 1 to 2 minutes or until just tinged with gold. Flip leeks over and continue to fry for an additional minute.
3. Add wine, lemon juice and stock, and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until leeks are tender when pierced with the tip of a knife.
4. Remove lid, increase heat and boil until remaining liquid has thickened slightly, about 2 minutes. Season with salt and pepper. Serve leeks in their own "gravy" and garnish with chopped parsley. Serves 4 as a side dish