Leeks are often overlooked as a side dish and that’s a shame. In this simple and succulent side dish, the leeks shine supreme. I assure you will never look at leeks the same again and this side dish will find its way onto your plate many times. Serve with roasted or grilled chicken; the juices make for groovy gravy.
1 tablespoon olive oil
Pinch of chili flakes (about ¼ teaspoon)
2 medium leeks, washed and cut into quarters lengthwise, with dark green tops trimmed off
2 medium carrots, cut into quarters lengthwise
1–2 tablespoons Dijon or grainy mustard
½ cup vegetable or chicken stock
1 tablespoon butter
Salt and pepper to taste
Heat olive oil with chili flakes in a large, good quality sauté pan on medium high heat.
Add carrots, toss and cook for 1 minute.
Reduce heat to medium, add leeks, mix well and cook for 1–2 minutes.
Whisk mustard into stock. Pour stock and mustard mixture into sauté pan and mix well.
Cover and reduce heat to medium low. Continue to mix until leeks are soft and carrots are tender.
Remove cover and continue to simmer until liquid is reduced by half, approximately 2–4 minutes.
Remove from heat, add butter, serve immediately or allow sit until ready to serve as it taste just as good at room temperature.
A FREE Tony Cooks Demo: Braised Leeks & Carrots (On Line Event)
Wednesday January 13th 6:30 PM EST