Drunken Leeks
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
leeks
trimmed and washed |
*
|
| 1 | each |
garlic cloves
crushed |
|
| ½ | cup |
red wine
|
*
|
| 1 | teaspoon |
red wine vinegar
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | dash |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
leeks
trimmed and washed |
*
|
| 1 | each |
garlic cloves
crushed |
|
| 118 | ml |
red wine
|
*
|
| 5 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | dash |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Melt the butter and cook the leeks and garlic for 3 minutes over medium heat.
Add the red wine and some salt and mix well.
Cover and cook for 15 more minutes or until leeks are tender.
Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes.
Add the vinegar and pepper to taste.
Pour over the leeks and garnish with parsley.
