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Leeks
Oven-roasted leeks
Author:
Les Cultures de chez nous
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Preparation
15
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
6 to 8 washed small leeks
15 ml (1 tablespoon) of olive oil
Salt and pepper
Vinaigrette:
2 finely chopped French shallots
15 ml (1 tablespoon) of Dijon's mustard
30 ml (2 tablespoons) of white wine vinegar
Salt and pepper
1 large pinch of celery seeds
75 ml (1/3 cup) of olive oil
Garnishing:
Finely chopped fresh parsley
Kalamata black olives
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Oven-roasted leeks
From
Oct 09
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Jan 01
Preparation
In a casserole, steam or cook with salted water leeks until tender then slice in two. Set leeks on a plate and brush with oil. Salt and pepper.
Broil in the oven for about 4 minutes. Set aside over a serving plate.
Dressing:
In a small bowl, whisk together shallots, Dijon's mustard, wine vinegar, salt and pepper. Add celery seeds and oil. Whisk to mix.
Pour over leeks, garnish with parsley and olives.
Chef's notes
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