By French Tart on February 04, 2007
Photo by French Tart
Photo by French Tart
"I sometimes struggle to come up with innovative & seasonal vegetable accompaniments; this recipe was devised when I had about 4 leeks left after making Leek & Potato soup, and about half a glass of Chardonnay!! It's a cross between poaching & steaming them in the Chardonnay, you don't want too much liquid. When you are ready to serve the leeks, add your creme fraiche & seasonings and you have an elegant & easy vegetable side dish! Try and use thin leeks rather than the tougher & larger leeks. Measurements are based on 4 people - I have allowed one leek per person, based on the fact that there will be other side dishes & maybe potatoes served as well."
Serving Size: 1 (141 g)
Servings Per Recipe: 4
"What an excellent side dish. Creamy, rich in flavor. Just wonderful. I made them for a lady I cook for, but had to taste them myself. I plan to make this for just myself very soon!
Thank you FT"
"This was delicious!!! I absolutely ADORE leeks & these were fabulous! Thanks you, Karen!"
"This was a very tasty way to use up my leeks after making my Vichissoise.I make this for the The Art of Cooking with French Spirits - ZWT3. I only added 1/4 cup of Chardonnay and it was fantastic.It gives the leeks flavour that makes it really special.I'm so happy to find a new way of enjoying leeks.If you read the book(French Women don't get Fat)that is one of the food she tells you to eat. Thanks for posting. Rita"
"Wonderful! Unfortunately here in this town we have no leeks but the leeks grown under weird circumstances, like high nuclear...haha, just kidding, but we only get leeks of the giant size, thereby TOUGH. It was still delicious. This is still a 5-star recipe, and we hope to find young leeks so we can enjoy it as was meant!"
"I HATE CHARDONNAY! Yes, I was screaming, I know, but I'd rather drink sweet plonk than any snooty bottle of Chardonnay. We had a bit left over in the bottle after having guests for dinner and as my husband got on the plane to go to England to visit his father one of his parting words to me was, "Please drink it, I can't bear for you to throw it out." I thought I was going to have to throw it out and lie about drinking it ;-), but then French Tart offered this recipe up in Tag and I thought this was the perfect opportunity for waste not, want not and to actually benefit from it. I added LOTs of pepper, LOTS of parsley (I know it's just for garnish) and LOTS of lemon zest. The whole thing came out nice and creamy. I had some as a main course with toast and a local dry white to wash it down. Delicious! I used the leftovers the next morning as an omelette filling. I really couldn't taste the flavor of the Chard, but there was a lovely wine-y flavor to the leeks and I'm very pleased with my tag!"