Tonight I needed a vegetable to go along with the Pollack I was making. I grabbed French Country Cooking byMimi Thorisson and picked the Braised leeks vinaigrette.
I’ve used leeks in many stews and soups but never by themselves. Mimi’s recipe is very easy to follow. The recipe calls for 8 leeks. The only leeks I could get were all rather big and thick so I only used 4. The vinaigrette is so good! As you can see in the picture I was a little heavy handed with it. Mimi says to drizzle it over the leaks and I poured. The flavor of everything was excellent but the leeks were rather stringy. I think this was a result of the leeks being too thick. The next time I make this dish I will try to find smaller leeks.
Leeks are one of the most popular vegetables in France and can be found all year. Leeks are a member of the onion and garlic family with a milder taste. With the mild taste they are a good accompaniment to many dishes.
Á bientôt,
Jane
Leeks sound like a great, subtle addition to many dishes. The vinaigrette should be excellent on salads too. Perhaps going well with fish also.
ReplyDeleteWonder if the stringy result was from either the size of the leeks or did they cook too long which can have a similar result with asparagus?
Great picture.
À la prochaine.