Cold Braised Leeks With Walnuts Recipe
Adding nuts to this Cold Braised Leeks With Walnuts dish was something I thought of, at the last moment. But after tasting this Cold Braised Leeks With Walnuts dish, I praised myself for it. You should be trying this today!
Summary
Ingredients
6 medium-sized leeks
2 cups water
1/2 cup salad oil
1/2 cup walnuts, coarsely chopped
1/3 cup white-wine vinegar
2 teaspoons sugar
1/4 teaspoon salt
Directions
1. Cut off roots and trim leaf ends of leeks. Cut leeks crosswise in half; cut root ends lengthwise in half. Rinse leeks with running cold water to remove all sand.
2. In 8-quart Dutch oven or saucepot over medium heat, heat leeks and water to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes, until leeks are very tender; drain.
3. Meanwhile, in small skillet or saucepan over medium-low heat, in hot salad oil, cook walnuts until lightly browned, about 5 minutes. With slotted spoon, remove walnuts from oil; set aside.
4. Stir wine vinegar, sugar, and salt into oil in skillet; set aside.
5. Place drained leeks in 13" by 9" baking dish. Pour oil and vinegar mixture over leeks. Refrigerate until chilled, about 2 hours, occasionally spooning oil-and-vinegar mixture over leeks. Just before serving, sprinkle with nuts.
2. In 8-quart Dutch oven or saucepot over medium heat, heat leeks and water to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes, until leeks are very tender; drain.
3. Meanwhile, in small skillet or saucepan over medium-low heat, in hot salad oil, cook walnuts until lightly browned, about 5 minutes. With slotted spoon, remove walnuts from oil; set aside.
4. Stir wine vinegar, sugar, and salt into oil in skillet; set aside.
5. Place drained leeks in 13" by 9" baking dish. Pour oil and vinegar mixture over leeks. Refrigerate until chilled, about 2 hours, occasionally spooning oil-and-vinegar mixture over leeks. Just before serving, sprinkle with nuts.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
