Leeks a la Greque

Name: Leeks a la Greque
Ingredients: 6 large leeks, white and light green part only, split lengthwise, cleaned and cut in half on the horizontal (see Notes); 1/4 cup (50 ml) olive oil; 2 tbsp (25 ml) coriander seeds; 1 tsp (5 ml) cracked black peppercorns; 1/2 tsp (2 ml) coarse sea salt; 3/4 cup (175 ml) dry white wine; 2 bay leaves

7 ingredients

8 steps

Ingredients

6 large leeks, white and light green part only, split lengthwise, cleaned and cut in half on the horizontal (see Notes)
1/4 cup (50 ml) olive oil
2 tbsp (25 ml) coriander seeds
1 tsp (5 ml) cracked black peppercorns
1/2 tsp (2 ml) coarse sea salt
3/4 cup (175 ml) dry white wine
2 bay leaves

Directions

1

Place leeks in slow cooker stoneware.
2

In a saucepan, combine olive oil, coriander seeds, peppercorns, salt, white wine and bay leaves and bring to a boil.
3

Pour mixture over leeks, cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until leeks are soft.
4

Using a slotted spoon, transfer leeks to a serving dish.
5

Pour cooking liquid into a saucepan and, over high heat, bring to a boil.
6

Boil rapidly for 5 minutes until sauce has reduced by half.
7

Strain over leeks.
8

Serve immediately or cover and chill thoroughly.