Luscious Leeks
This is a great dish to serve for a special dinner... It is attractive, unique and delicious. Enjoy!Ingredients:
- 6 medium or 4 large leeks
- 3 T olive oil divided
- 1 T unsalted butter or ghee (or avocado oil for vegan)
- 1/2 tsp salt and fresh ground pepper
- 1/4 cup white wine
- 1 cup chicken stock
- 3 sprigs fresh thyme
- 2 T chopped flat-leaf parsley
- 1 T dijon mustard
- 1 T white wine vinegar
- 2 hard-boiled eggs, white and yolks separated and chopped
Preheat oven to 425.
- Wash leeks thoroughly. Trim roots and dark green tops off. Slice lengthwise in half or quarters depending on thickness, then slice on diagonal in 4" lengths.
- Heat 1 T oil and butter in cast iron skillet. Add leeks, season with salt and pepper, and saute for about 8 minutes until golden. (You may want to use a lid to keep the leeks moist.)
- Add wine and cook until the liquid is absorbed.
- Add chicken broth, thyme, and 1/2 tsp salt. Transfer skillet to pre-heated oven and bake for 20 minutes or until leeks are tender.
- Whisk together mustard, vinegar, 2 T olive oil and 1 T parsley.
- Chop egg whites and yolks separately.
- Transfer leeks to platter. Drizzle with dressing and garnish with egg whites, then yolks, then parsley.