Roasted leeks with lemon and honey vinaigrette
10
5
4
No
Ingredients
- 6 small leeks, washed and sliced in two on their length
- 250 ml (1 cup) of poultry broth
- 30 ml (2 tablespoons) of butter
- 1 fresh thyme branch
- 1 garlic clove
Lemon and honey vinaigrette:
- 15 ml (1 tablespoon) of Dijon's mustard
- 1 egg yolk
- 1 pinch of salt
- Juice of 1 lemon
- 15 ml (1 tablespoon) of honey
- 125 ml (1/2 cup) of canola oil
- Ground salt and pepper up to taste
Preparation
Side-by-side mode
- In a large pan heated at medium heat, cook leeks covered in chicken broth and butter with thyme branch and garlic clove for 2 to 3 minutes.
- Drain and set aside.
- Prepare vinaigrette. In a small bowl, whisk the mustard with egg yolk. Add a pinch of salt, lemon juice, and honey, then, while still whisking, pour oil. Salt and pepper, then mix.
- Preheat the barbecue and oil the grill. Set leeks over the opened side and roast for 1 to 2 minutes.
- Serve roasted leeks sprayed with lemon and honey vinaigrette.
