Categories: dinner, not tried

Ingredients

• 3 leeks
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 cup chicken or vegetable stock
• salt and pepper to taste
• 1/2 cup water
• 1 1/2 tablespoons chopped parsley
• 2 teaspoons fresh lemon juice
• 1 teaspoon dijon mustard

Directions

1. Trim leek roots if overly long but leave enough to keep bases intact.

2. Slice off most of the green tops.

3. Slice leeks in half lengthwise.

4. Rinse well under running water.

5. Heat a frying pan large enough to hold leeks in a single layer, over medium heat.

6. Add oil and butter and swirl together.

7. Arrange leeks in pan, cut side down, and saute, turning occasionally until lightly browned about 5 minutes.

8. Add stock, water and 1 teaspoon parsley to pan.

9. Bring to a simmer, reduce heat and cover pan, cooking leeks until tender, about 10 minutes.

10. Arrange leeks on a serving platter, cut side up.

11. Add mustard and lemon juice to the pan, whisking to combine.

12. Season vinaigrette with salt and pepper.

13. Pour vinaigrette over leeks with remaining parsley.

14. Serve immediately.

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