Leeks with Mustard
Servings
2Serving size
4 ounces leeksThis recipe can be multiplied. Cold leftovers go well on sandwiches or in salads – or reheat gently.
Ingredients
| 2 tsp. Olive oil |
| 1 large Leeks (keep white and green parts separate) |
| 2 tsp. Dried or rubbed sage |
| 1 tsp. Dijon mustard |
| 1/8 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 1/4 tsp. Sugar |
Instructions
Slice the leeks crosswise very thinly to create half moons. Keep the white part and the green part separate.
Put 2 teaspoons of the olive oil in a large skillet over medium heat.
When hot, add the green part of the leeks.
Add the sage and cook over low-medium heat until the leeks are slightly wilted (about 3 minutes).
Add the white part of the leeks and the mustard, stir well, and continue cooking over low-medium heat, stirring frequently.
When the white part of leeks are slightly wilted, reduce the heat to low, add the salt, pepper and sugar, stir and cook for about 2 to 3 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Leeks cook really fast.
In this recipe by keeping the heat lower they will wilt and soften but will still have some “bite.”
Keep the heat a little lower with the leeks and cook slowly until they are just the right texture for you.