Leeks a la Greque
Ingredients
- 6 large leeks, white and light green part only, split lengthwise, cleaned and cut in half on the horizontal (see Notes) ⓘ
- 1/4 cup (50 ml) olive oil
- 2 tbsp (25 ml) coriander seeds
- 1 tsp (5 ml) cracked black peppercorns ⓘ
- 1/2 tsp (2 ml) coarse sea salt ⓘ
- 3/4 cup (175 ml) dry white wine ⓘ
- 2 bay leaves ⓘ
Instructions
- Place leeks in slow cooker stoneware.
- In a saucepan, combine olive oil, coriander seeds, peppercorns, salt, white wine and bay leaves and bring to a boil.
- Pour mixture over leeks, cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until leeks are soft.
- Using a slotted spoon, transfer leeks to a serving dish.
- Pour cooking liquid into a saucepan and, over high heat, bring to a boil.
- Boil rapidly for 5 minutes until sauce has reduced by half.
- Strain over leeks.
- Serve immediately or cover and chill thoroughly.
Nutrition & Diet Analysis (per serving)
328
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).