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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Braised Leeks Vinaigrette

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Preparation info
  • About

    1 lb

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Leeks 2

Method

Procedure

Preparation

  1. Prepare the leeks as illustrated. Tie the stem end of each leek with kitchen string.
  2. Heat a sauté pan large enough to hold the leeks, add the oil, and lightly brown the leeks over moderate heat on all sides. Remove them from the pan.
  3. Add

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