Leeks in Tomato Sauce in the Style of Meyrargues

Poireaux de Meyrargues

Preparation info

  • For


    • Difficulty


    • Ready in

      10 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

French cooks, more often than Americans, have the courage to start a dinner with an utterly simple, cold cooked vegetable in a subtly spiced sauce which seems to titillate the appetite and clean the palate while providing only a minimum of filling bulk. This way of cooking leeks whenever they are in season (usually the year round, with peak supplies in the spring and fall) is, to my mind, one of the very best examples of this kind of light hors d’oeuvre. (A suggested