Ingredients

  • 6 small leeks, washed and sliced in two on its lenght
  • 250 ml (1 cup) of poultry broth
  • 30 ml (2 tablespoons) of butter
  • 1 fresh thyme branch
  • 1 garlic clove
  • Lemon and honey vinaigrette:
  • 15 ml (1 tablespoon) of Dijon's mustard
  • 1 egg yolk
  • 1 pinch of salt
  • Juice of 1 lemon
  • 15 ml (1 tablespoon) of honey
  • 125 ml (1/2 cup) of canola oil
  • Ground salt and pepper up to taste
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Preparation

  • In a large pan heated at medium heat, cook leeks covered into chicken broth and butter, with thyme branch and garlic clove for 2 to 3 minutes.
  • Drain and set aside.
  • Prepare vinaigrette. In a small bowl, with a whisk, mix mustard with egg yolk. Add a pinch of salt, lemon juice and honey then, while still whisking, pour oil. Salt and pepper, then mix.
  • Preheat barbecue and oil the grill. Set leeks over opened side and roast for 1 to 2 minutes.
  • Serve raosted leeks sprayed with lemon and honey vinaigrette.

Chef's notes

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