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Leeks with Lemon Dijon Vinaigrette Recipe

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This recipe for Leeks with Lemon Dijon Vinaigrette is from Myrtle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Leeks
1 Tbsp Olive Oil
1 Tbsp butter
1/2 C chicken stock
1/2 C water
1 1/2 Tbsp chopped parsley
2 tsp fresh lemon juice
1 tsp Dijon mustard
salt and ground pepper
Directions:
Directions:
Trim leeks, slice off most of the green tops. slice in half lengthwise. Rinse under runing water, gently fanning layers to wash out grit. In frying pan large enough to hold leeks heat oil and butter. Arrange leeks in pan, cut side down, and saute turning occassionally until lightly browned, about 5 minutes. Add stock, water and 1 Tbsp parsley. Bring to a simmer, reduce heat and cover pan, cooking leeks until tender about 10 minutes. Arrange on serving dish cut side up. To pan add lemon juice and mustard, whisk to combine. Season with salt & pepper, pour over leeks and sprinkle with remaining parsley

 

 

 

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