Quick & Easy

Leeks in vinaigrette

leeks in vinaigrette



1.Preheat oven to 180°C (160°C fan-forced). Discard root end; trim green section to leave 14cm leek. Remove outer layer of each leek; cut outer layer lengthways into thin strips. Soften strips in saucepan of boiling water; drain.
2.Halve leeks crossways; quarter each piece lengthways. Tie each quarter in the centre with a few leek strips.
3.Combine butter, wine and stock in large baking dish; place leeks in stock mixture. Cook, covered, about 25 minutes or until leeks are tender.
4.To make raspberry vinaigrette; push berries through sieve into small bowl; discard seeds. Whisk in vinegar and oil; drizzle over leeks.

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