Name: Confits de Poireaux aux Petits Lardons (Braised Leeks with Bacon)
Yield: Serves 4.
Cuisine: France
Ingredients: 1 onion, chopped; 2 tablespoons olive oil; 2–3 slices of smoked streaky bacon, diced; 1 clove of garlic, crushed (optional); salt, milled pepper; 55 g(2 oz) Gruyère cheese, grated; 680 g(1½ lb) young tender leeks

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

With tender, young leeks the whole vegetable can be used in this dish. With older leeks it’s probably best to cook only the white fleshier parts, keeping the green part for soups.

Ingredients

680 g(1½ lb) young tender leeks
2 tablespoons olive oil

Method

Trim the leeks and wash them really carefully under cold running water. Cut across into narrow slices.

Heat the oil in a pan. Stir in the onion, garlic and bacon for 3–4 minutes, and then add the leeks. Stir until coated with the oil. Cook over moderate heat, stirring now and again until the vegetables are cooked and almost all the liquid from them has evaporated from the pan. Season wi