Braised Leeks with Mustard Sauce
Source of Recipe
the Super Foods Cookbook
List of Ingredients
1 pound thin leeks
1 cup low salt chicken stock
1/4 teaspoon yellow mustard seeds
1 bay leaf
1 1/2 teaspoons dijon mustard Recipe
Slice off the roots and tough green parts of the leeks. Then rinse the leeks carefully to remove all sand and grits. If the leeks are less than 1 inch in diameter, leave them whole. Otherwise, cut in half lengthwise, taking care not to disrupt the layers.
Combine the stock, mustard seeds and bay leaf ina large frying pan. Add the leeks, cut side down. Bring to a simmer overmedium heat. Then cover the pan and simmer for 8 minutes. Remove the lid and set the pan in the refrigerator for about 30 minutes to chill. When ready to serve, arrange the leeks on a serving platter. Strain and reserve the stock. To make the mustard sauce, combine 3 tbl. of the reserve stockk with the Dijon mustard and drizzle over the leeks.
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