Ideas Magazine
Prep Time: 00:20
Servings: 8
Cooking Time: 00:10
Ingredients
- 450ml - vegetable stock
- 5ml - sugar
- - salt and freshly ground black pepper
- 8 - medium leeks
- 5ml - Dijon mustard
- 150ml - olive oil
- 1 - small red chilli, deseeded and finely chopped
- 150ml - tarragon vinegar
Method
Rinse the leeks. Bring the stock to boil in a large saucepan and add leeks. Steam for about 10 – 15 minutes or until the leeks are just about cooked, but still firm. Remove the leeks from the stock, drain and allow to cool.
Prepare the vinaigrette. Mix the vinegar and olive oil and add the chilli, sugar, mustard and seasoning.
Once the leeks have cooled, place in a single layer in a shallow dish and drizzle the vinaigrette over. Let it marinate for as long as you can and serve at room temperature as a side dish.
Prepare the vinaigrette. Mix the vinegar and olive oil and add the chilli, sugar, mustard and seasoning.
Once the leeks have cooled, place in a single layer in a shallow dish and drizzle the vinaigrette over. Let it marinate for as long as you can and serve at room temperature as a side dish.
