Saffron Poached Leeks
- Details
This versatile side dish will become a spring time staple. Perfect alongside everything from roast meat to vegetarian pasta, the leeks are tender, buttery and melt in your mouth. After a little prep work they cook slowly in a bath of chardonnay, chicken stock and butter. You can season them simply with a crack of pepper or make them extra special with a couple of pinches of saffron to add elegant flavor and a beautiful yellow hue. This dish is a welcome addition to any springtime table.
Saffron Poached Leeks
Ingredients
- 6 medium sized leeks
- 1 cup chardonnay or dry white wine
- 2 cups chicken stock
- 2 pinches of saffron
- 1/2 cup unsalted butter
- 2 teaspoons kosher salt
- 1/2 teaspoon Vietnamese black pepper, ground
Instructions
- Preheat the oven to 350°
- Clean the leeks really well to remove all the soil. Start by cutting off the bottom, close to the roots and and removing the darkest green top part of the leeks, about 2-3 inches. Discard the roots and dark leafy ends, reserving the body of the leeks. About 6-7 inches of the leek should remain. Split the leeks length wise and submerge in cold water. Gently separate the leeks layers to loosen up any sand or soil caught in between, but try to keep them intact for presentation.
- Once the leeks are clean, neatly lay them in a 2 quart casserole dish, seam side up. Pour in the wine and stock. Evenly sprinkle over the saffron, dabs of butter, salt and pepper. Cover and cook for 1 hour and 15 minutes. Remove from the oven when leeks are fork tender. Serve hot.
Saffron Lemonade
We often get asked how to use saffron and this is one of our favorite and unique ways. A little goes a long way with this flavorful brew and it is so easy to make. …
Saffron Barberry Nougat
Yes, really! This stunner of a candy recipe makes a festive treat for the holidays. Sweet and chewy, tart and crunchy, it is impossible to resist. Two pinches of saffron are enough to get a …
Chef Andrea’s Cardamom and Olive Oil Cake
Recently, Holly admitted her powerlessness over the char grilled prawns at the West Edge’s favorite eatery, Lecosho. She recommended following the dish with this fantastic cardamom olive oil cake for dessert, and my ears perked …
Abuelo’s Rabbit Paella
I had the pleasure of making this paella along with my friend Maria. She immigrated here from Madrid and while making this for me, she was beaming with nostalgia. She told me how her grandpa, …
Saffron Marshmallows
Show that special someone just how much you care when you present them with this decadent confection. Perfect to top a creamy cocoa, or toast around a romantic campfire, the flavor of the saffron comes …
Leave a Comment