Advertisement
Slow-cooked Leeks in Burgundy Wine
- Difficulty
Easy
By Paul Gayler
Published 1999
Ingredients
50 g 2 oz 600 g 1
Method
Cooking the leeks slowly allows the flavours to develop.
Melt the butter in a heavy saucepan, add the leeks, then cover and sweat without letting them brown. Pour in the red wine, add the thyme and bay leaf and season lightly with salt, pepper and nutmeg. Bring to the boil, then lower the heat, cover and cook for about 1-1½ hours, until the leeks are tender. Alternatively cook in a mode
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe