POIREAUX RECIPES

Steps:

• Cut off and discard the root end and most of the dark green tips of the leeks, keeping most of the light green part near the white.
• Pull away and discard any old and discoloured leaves.
• Cut the leeks in half lengthwise, leaving about 5 cm at the root end uncut.
• Thoroughly wash the leeks under cold running water, fanning out the layers to remove any trapped dirt. Drain well.
• Cut the leeks into 18 cm (7 inch) pieces. Tie each leek with twine, securing at both ends.
• Place the prepared leek into a large pot, add the stock or water and bring to the boil. Put the lid on the pot, turn down the heat and simmer for 40 – 50 minutes.
• Use tongs to remove the leeks from the stock, transfer to a wire rack placed on top of a tray and allow to drain and cool with the twine still in place.
• Combine the dressing ingredients in a small bowl and mix well and put aside.
• Arrange the cooled leeks on a serving platter, remove the twine then drizzle over some of the dressing. Garnish with a sprinkling of finely chopped red onion and chives then serve.

Steps:

• Cut leeks diagonally into thirds and then diagonally in half to form 6 triangular pieces from each leek.
• Rinse under cold water; drain.
• Melt margarine in a heavy skillet; add leeks.
• Cook until lightly browned, stirring gently, approx 15 minutes.
• Stir in the broth cover and simmer for 30 minutes or until golden and the broth has mostly evaporated.