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Leeks
Roasted leeks with lemon and honey vinaigrette
Author:
Les Cultures de chez nous
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Preparation
10
Baking
5
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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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Roasted leeks with lemon and honey vinaigrette
From
Oct 09
to
Jan 01
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 roasted leeks sprayed with lemon and honey vinaigrette.
Chef's notes
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