Yield > 1
Servings
Ingredients :
POACHING LIQUID
2 tbl Each: olive oil, fresh lemon
juice, dry white wine or dry
vermouth
1 can (14 1/2 ounces) vegetable
broth
2 cup Water
2 lrg Cloves garlic, peeled, thinly
sliced
1/2 tsp Each: dried thyme, salt
Red pepper flakes, freshly
ground pepper
LEEKS
8 med Or 12 small leeks, green
tops trimmed leaving about
2 inches, split lengthwise to
within 1/8-inch of root
Salt, freshly ground pepper
2 tbl , minced: parsley or cilantro
or basil
Method :
• Preparation Time: 20 minutes
• Cooking Time: 18 minutes
• Yield: 4 servings
This style of poaching vegetables in a flavorful court-bouillon,
known as a la grecque, did originate in Greece although now
it's identified with French cuisine.
• 1. For poaching liquid, put ingredients in 10-inch, nonaluminum
saute pan.
• Heat to boil over high heat; simmer, uncovered, 10
minutes.
• 2. For leeks, place in hot liquid. Place a piece of
parchment paper or foil directly over leeks. Simmer over
medium heat until barely tender (test with tip of sharp paring
knife inserted into white part), about 5 to 8 minutes,
depending on size of leeks. Do not overcook. Let leeks cool to
room temperature. Transfer to a container. Strain poaching
liquid; drizzle a few tablespoons over leeks to keep them
moist. Store remaining liquid in refrigerator up to 3 days or in
freezer as long as 3 months to use again for other vegetables.
• 3. Sprinkle with salt and pepper. Garnish with choice of
herbs. Serve chilled or at room temperature.
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