A simple marriage this, arranged by Elizabeth David–who seems surprised in the original recipe that her matchmaking is a success.
We had these tonight with roasted cabbage slices and flageolet beans in a tomato sauce.
The three made good company rather than a crowd!
Serves 4
4 medium leeks
3 tbs olive oil
1 glass of red wine
2 or 3 tbs stock (I use organic vegetarian stock cubes.)
salt and pepper
Cut off the root ends of the leeks and pull off the damaged outer layers.
Peel back the tops a little to make sure the soil is cleaned away.
Slice the leeks into stubby lengths.
Place the stubs in a single layer in a suitable pan that has a cover.
Add the oil and a pinch of salt.
and cook over a medium heat until they start to brown.
A touch overdone–some. Next time turn a tidge earlier.
Turn them and add the wine and stock. There’ll be a spluttering–be careful!
Cover the pan and cook on a medium heat until the leeks are tender and the sauce silkily viscuous–about 10 to 15 minutes.
(Add a little more stock, if needed.)
Robin Ellis 