Leeks in red wine

A simple marriage this, arranged by Elizabeth David–who seems surprised in the original recipe that her matchmaking is a success.

We had these tonight with roasted cabbage slices and flageolet beans in a tomato sauce.

The three made good company rather than a crowd!

 

Serves 4

4 medium leeks

3 tbs olive oil

1 glass of red wine

2 or 3 tbs stock (I use organic vegetarian stock cubes.)

salt and pepper

 

Cut off the root ends of the leeks and pull off the damaged outer layers.

Peel back the tops a little to make sure the soil is cleaned away.

Slice the leeks into stubby lengths.

Place the stubs in a single layer in a suitable pan that has a cover.

Add the oil and a pinch of  salt.

and cook over a medium heat until they start to brown.

A touch overdone–some. Next time turn a tidge earlier.

Turn them and add the wine and stock. There’ll be a spluttering–be careful!

Cover the pan and cook on a medium heat until the leeks are tender and the sauce silkily viscuous–about 10 to 15 minutes.

(Add a little more stock, if needed.)

 

 

 

Filed under: Food, other sides to this life, Recipes Tagged: leeks in red wine