It's no secret that goat cheese is one of my favorite ingredients. It's creamy and tangy and goes so well in this dish. This recipe is from Plenty More, one of my favorite vegetarian cookbooks.
Ingredients:
4 leeks, white part only
1 bay leaf
1 clove garlic, minced
1/2 cup dry white wine
2 1/2 tablespoons olive oil
1/3 cup red onion, diced
1 tablespoon dried currants
1/2 tablespoon apple cider vinegar
1 teaspoon sugar
2 oz soft goat cheese
1/2 tablespoon fresh parsley
salt and pepper
Preparation:
1. Cut the leeks into segments about 4 inches long. Lay the leeks on the bottom of a large, shallow skillet. Add the bay leaf, garlic, white wine, 1 1/2 tablespoons olive oil, and about 2/3 cup water. The leeks should be about half covered in liquid. Add a little more water if needed. Season with salt and pepper.
2. Heat skillet over medium heat and simmer for about 30 minutes, until leeks are tender. Turn the leeks once or twice during cooking.
3. Use a slotted spoon to remove the leeks to a plate. Cover with foil to keep warm. Reduce to liquid to about 3 tablespoons, this will take about 10 minutes.
4. Once liquid is reduced, stir in red onion, currants, vinegar, and sugar. Season with salt and pepper. Pour into a bowl and set aside.
5. Heat 1 tablespoon olive oil in the skillet. Add leeks and fry for about 2 minutes per side, until starting to brown.
6. To plate, place leeks in a bowl, top with goat cheese, drizzle with onion sauce, and top with parsley. Serve warm.
Ingredients:
4 leeks, white part only
1 bay leaf
1 clove garlic, minced
1/2 cup dry white wine
2 1/2 tablespoons olive oil
1/3 cup red onion, diced
1 tablespoon dried currants
1/2 tablespoon apple cider vinegar
1 teaspoon sugar
2 oz soft goat cheese
1/2 tablespoon fresh parsley
salt and pepper
Preparation:
1. Cut the leeks into segments about 4 inches long. Lay the leeks on the bottom of a large, shallow skillet. Add the bay leaf, garlic, white wine, 1 1/2 tablespoons olive oil, and about 2/3 cup water. The leeks should be about half covered in liquid. Add a little more water if needed. Season with salt and pepper.
2. Heat skillet over medium heat and simmer for about 30 minutes, until leeks are tender. Turn the leeks once or twice during cooking.
3. Use a slotted spoon to remove the leeks to a plate. Cover with foil to keep warm. Reduce to liquid to about 3 tablespoons, this will take about 10 minutes.
4. Once liquid is reduced, stir in red onion, currants, vinegar, and sugar. Season with salt and pepper. Pour into a bowl and set aside.
5. Heat 1 tablespoon olive oil in the skillet. Add leeks and fry for about 2 minutes per side, until starting to brown.
6. To plate, place leeks in a bowl, top with goat cheese, drizzle with onion sauce, and top with parsley. Serve warm.