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Recipe for :

Leeks with Red Wine Sauce

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


2 lbs. leeks
1 Tblsp. butter
1/2 cup red wine
1 beef bouillon cube


Remove the root and a little of the green part of the leeks. Quarter the green section lengthwise, cutting until you reach the white part. Wash well and shake off water.

Melt butter in a large skillet. Add the leeks, cover and sauté for a few minutes over low heat. Pour in the wine, add the lightly crumbled bouillon cube and cover the pan once more. Reduce the heat and braise leeks for 10 minutes. Lift them out of the pan with a slotted spoon, arrange on a serving plate and keep hot.

Boil the sauce over moderate heat until reduced to about 1/4 cup. Pour it over the leeks and serve. Sprinkle with chopped parsley if desired.

Serves 4

Shirley Cline