Ingredients
- 800 grams leeks, washed, cut in half length ways (4 leeks needed)
- 200 milliliters chicken stock
- Salt & pepper to taste
- 1 bay leaf
- Herbs for garnish
- Herb Vinaigrette ingredients:
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 80 milliliters extra virgin olive oil
- ½ clove garlic, grated
- Salt and pepper to taste
How to Make
-
Step 1: Preheat the oven to 180°C.
-
Step 2: Heat a baking dish on the stove with a little olive oil. Place the leeks cut side down into the hot baking dish and brown slightly. Turn the browned leeks over and de glaze the dish with the chicken stock, season with salt and pepper to taste.
-
Step 3: Add the bay leaf and cover with foil.
-
Step 4: Place in the oven at 180°C for 15 min or until tender.
-
Step 5: Remove the bay leaf and drain the leeks.
-
Step 6: To make the herb vinaigrette:
-
Step 7: Combine the ingredients in a mixing bowl.
-
Step 8: Serve the leeks with the vinaigrette on top and extra herbs for garnish.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.