Leeks in Red Wine

This is a dish I love that I prepared for Lady Caroline Conran, whilst she penned one of her books: Sud De France: The Food and Cooking of the Languedoc

It also pairs really well with a classic French sauce called ‘Gribiche’, which is made up of boiled egg, capers, parsley and olive oil. Find this recipe on my blog post here.

10 Leeks, the same size and not too large 2 Tbsp Olive Oil 1 Glass Red Wine 1/2 Pint of Boiling Water or Stock Salt

Trim the leeks and wash well. Drain and shake them as dry as possible.

Heat the oil in a wide, shallow pan with room for all the leeks to sit side-by-side.

Gently brown them all over, pour over the wine and let it bubble for a minute or two.

Add the sale and boiling stock or water, cover the pan and cook until the leeks are tender (test by piercing the root end with a sharp knife).

Take out the leeks using a perforated spoon and place them on a service dish. Reduce the liquid a little, then pour over. These are particularly good served with roast meat or chicken.

ingredients

• Leeks

• Olive Oil

• Red Wine

• Boiling Water or Stock

• Salt