One of my favorite first courses to eat and to serve, this recipe is inspired by my friend cookbook author Ann Clark. Serve them as Ann does - warm, in a soup plate, with country bread to mop up the juices. Leftovers can be sliced and mounded on bread or croutons for a pass-around appetizer.
- 6 to 8 leeks, including white parts and an inch of the pale greens from each
- Aromatics: 1 bay leaf, 5 parsley branches, 4 thyme sprigs
- 1 large carrot, thinly sliced
- 1 celery rib, thinly sliced
- Mustard Vinaigrette (see recipe)
Companion recipe: Mustard Vinaigrette
Halve the leeks lengthwise to 1 inch above the root end. Soak them in a large bowl of water for 15 minutes, then rinse gently under running water. Put them, in a single layer, in a large skillet with the aromatics, vegetables and water to cover. Simmer until they're tender when pierced with a knife, 20 to 25 minutes, depending on their size. Gently transfer the leeks to a platter or individual plates with some of the broth, spoon the vinaigrette generously over the top, and serve with fresh bread. Be sure to use the remaining broth for soup stock or risotto.
Recipe reprinted by permission of Broadway Books. All rights reserved.
nutrition information per serving
204 calories; 14g total fat; 2mg cholesterol; 256mg sodium; 19g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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