Frenchy Leeks - Recipe by Koji Cooks

FRENCHY LEEKS

This a take on a classic french leek recipe, it is easy, decadent and very tasty. Use slender leeks about 1 inch in diameter. The cooked leeks will last several days refrigerated and reheat very well

FRENCHY LEEKS - Recipe (serves 4)

4-6 leeks, cut in 1 inch lengths, using all the white part and 1 inch of the lighter green and soak in cold water for 1 hour to to remove any sand, then drain.

2 tablespoons duck fat or sweet butter or a combo of butter and olive oil

2 strips of bacon diced.

1/3 cup dry white wine

2 tablespoons dijon mustard (level)

1/2 cup chicken or veggie stock

1/2 cup creme fraiche or heavy cream

1/4 teaspoon kosher salt

several turns of ground black pepper

3 tablespoons freshly grated parm

METHOD - oven @ 350 set on convection (or 375, no convection).

Heat a large skillet over medium heat, swirl in the duck fat (or), add the leeks and bacon sauté cooking leeks on all sides for 3 minutes a side, they should brown nicely, adjust heat as needed. Remove the leeks and set aside, add the wine and stir 2 minutes, add the dijon and stock, increase heat and bring to a steady simmer, allow to reduce by a third. Stir in the creme fraiche or cream along with the salt and pepper. Lightly pan spray a shallow baking dish (not too big), add the dijon sauce and top with the leeks standing on end (see photo), sprinkle with parmesan, cover with foil and bake about 40 minutes or until the leeks are fork tender. You may uncover them for a few minutes if a browner top is desired.

ENJOY!