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Cold Braised Leeks With Walnuts

Western.Chefs's picture
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!
  Leeks 6 Medium
  Water 2 Cup (32 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Walnuts 1⁄2 Cup (8 tbs), coarsely chopped
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 2 Teaspoon
  Salt 1⁄4 Teaspoon

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.

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Cold Braised Leeks With Walnuts Recipe