Prep 15 mins
Cook 13 mins
If you don't like leeks drink the sauce and you won't care. This is a very tasty dish, There is a minimal amount of sauce at the end of the cooking - the sauce is just intended to add extra flavor to the leeks and glaze them
- 2 tablespoons butter
- 8 small leeks, Washed well,root removed,only use the white part, cut into3/4" pieces
- 3 cloves garlic, minced
- 1⁄2 cup red wine
- red wine vinegar
- 3 tablespoons fresh parsley, chopped
- salt and pepper
- Melt butter in a skillet, add garlic and leeks and saute for 3 minutes.
- Add wine, season, cook covered for 10 minutes or until the leeks are tender.
- Remove the leeks- keep warm reduce the sauce until there is apprx 3 tbsp-takes apprx 3 minutes
- Add a teaspoon of vinegar taste and if you like add a few more drops until you have the flavor you want.
- Pour sauce over the leeks garnish with parsley.
- You may serve this dish hot or cold. I prefer it hot
thank you for another "leek" recipe.I grow leeks in my garden,and am always looking for ways to cook them.You are so right,this a very tasty dish!!
I made this last night, possibly using less leek than was called for (used 5 medium rather than 8 small leeks) and found that there wasn't enough sauce, despite doubling the amount of wine used. The leeks were well cooked but the sauce was just not very exciting.
Thanks so much for this recipe! I have been searching for a recipe very similar to this which I lost about 5 years ago. I cooked these as a side for a roasted chicken and placed them in the roasting pan during the last 5 minutes of roasting. They get super crisp that way. I'm so glad I found this! Thank you!!