Leeks à la Greque Recipe
- 6 large leeks, white and light green part only, split lengthwise, cleaned and cut in half on the horizontal
- ¼ cup (50 ml) olive oil
- 2 tbsp (25 ml) coriander seeds
- 1 tsp (5 ml) cracked black peppercorns
- ½ tsp (2 ml) coarse sea salt
- ¾ cup (175 ml) dry white wine
- 2 bay leaves
- Place leeks in slow cooker stoneware.
- In a saucepan, combine olive oil, coriander seeds, peppercorns, salt, white wine and bay leaves and bring to a boil. 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.
- Using a slotted spoon, transfer leeks to a serving dish. Pour cooking liquid into a saucepan and, over high heat, bring to a boil. Boil rapidly for 5 minutes until sauce has reduced by half. Strain over leeks. Serve immediately or cover and chill thoroughly.
