Leeks à la Greque
Cooked this way, leeks are delicious hot or cold. They can be served as a vegetable or as part of an antipasto buffet.
NotesTo clean leeks, fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.
Make ahead: This dish can be made ahead and served chilled.
Serves4 to 6
Cooking Methodslow cooking
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Formal Dinner Party
Recipe Courseantipasto/mezze, side dish
Dietary Considerationdiabetic, egg-free, gluten-free, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Textureherby, juicy, spiced, tangy, tart, winey
Type of Dishvegetable
- 6 large leeks, white and light green part only, split lengthwise, cleaned and cut in half on the horizontal (see Notes)
- ¼ cup (50 ml) olive oil
- 2 tbsp (25 ml) coriander seeds
- 1 tsp (5 ml) cracked black peppercorns
- ½ tsp (2 ml) coarse sea salt
- ¾ cup (175 ml) dry white wine
- 2 bay leaves
Place leeks in slow cooker stoneware.
In a saucepan, combine olive oil, coriander seeds, peppercorns, salt, white wine and bay leaves and bring to a boil. Pour mixture over leeks, cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until leeks are soft.
Using a slotted spoon, transfer leeks to a serving dish. Pour cooking liquid into a saucepan and, over high heat, bring to a boil. Boil rapidly for 5 minutes until sauce has reduced by half. Strain over leeks. Serve immediately or cover and chill thoroughly.
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2004 Judith Finlayson