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Leeks in Mustard Vinaigrette

Source: Vegetarian Cooking for Everyone
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Active Time:  10 Minutes
Total Time:  45 Minutes
  Serves 6
One of my favorite first courses to eat and to serve, this 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 an inch of the pale greens
Aromatics: 1 bay leaf, 5 parsley branches, 4 thyme sprigs
1 large carrot, thinly sliced
1 celery rib, thinly sliced
Mustard Vinaigrette (see recipe)
Other necessary recipes:
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 204
Fat. Total: 14g
Fiber: 3g
Carbohydrates, Total: 19g
Sodium: 256mg
% Cal. from Fat: 62%
Cholesterol: 2mg
Protein: 2g
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