Leeks a la Grecque

By akselden

Ingredients

• 4-6 leeks
• 2 bay leaves
• 1 tsp. black peppercorns.
• 3/4 cup chicken stock
• 6 tbs. white wine
• 3 tbs. olive oil
• 1 tbs. tomato paste
• Pinch of salt, if needed
• Paprika

Preparation

Step 1

Trim 4-6 leeks, leaving some of the green. Slice lengthwise from top end to within 1/2" of root end. Wash thoroughly and blanch in boiling water for 4 minutes. Drain and finish cutting leeks in half and arrange in a large saute pan or skillet, cut side down, in one layer. Tuck 2 bay leaves under leeks and sprinkle with 1 tsp. black peppercorns. In a bowl combine 3/4 cup chicken stock, 6tbs. white wine, 3 tbs. olive oil, 1 tbs. tomato paste and pinch of salt, if needed. Mix well and pour over leeks. Place pan over very low heat and barely simmer, uncovered for 45 minutes, spooning sauce over leeks frequently. With a slotted spoon, transfer leeks to a serving plate. There should be about 1/2 cup liquid remaining. If there is not much reduce over high heat, then pour over leeks. Chill and serve sprinkled with paprika. Serves 4.