Recipe by bluemoon downunder
Another delicious-sounding vegetable side dish - slightly adapted - from Vicki Wild's 'Wild Sides: An A-Z of exceptional vegetable side dishes'.
Top Review by Peter J
This was amazing! I cooked too much and can't rememeber the last time that meant leaving the main to make sure to finish the side dish. Only change I made was I only had dried chives so used those during cooking and garnished with fresh flat leaved parsely.
- 75 g unsalted butter, chopped, plus
- 50 g unsalted butter, for the mustard cream
- 2 tablespoons olive oil
- 8 medium leeks, thoroughly washed and trimmed
- 2 cups chicken stock or 2 cups vegetable stock
- 2 medium golden shallots, finely chopped
- 1 cup dry white wine
- 2 cups thickened cream
- 2 tablespoons Dijon mustard
- sea salt
- fresh ground black pepper
Directions See How It's Made
- Preheat the oven to 200ºC.
- Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
- Add the leeks and roast for 10 minutes.
- Remove the leeks from the oven and turn them over in the pan.
- Roast for a further 10 minutes.
- Remove the leeks from the oven and add the stock.
- Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
- Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
- MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small sauté pan over a medium heat.
- Add the shallots and sauté for 5 minutes or until softened.
- Increase the heat a little, add the wine and slowly bring to the boil.
- Simmer until the liquid has reduced by half.
- Stir in the cream and simmer gently until the sauce begins to thicken.
- Stir in the mustard.
- Add half the chives and season to taste with salt and pepper.
- Drizzle the leeks with the mustard cream and garnish with the remaining chives.