Ingredients:
8 medium leeks, thoroughly washed and trimmed
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon freshly chopped parsley
Directions:
Trim the leeks, keeping the white root ends intact, then split each leek lengthwise. Rinse thoroughly to remove any sand or grit from between the layers.
Gather the leeks into a loose bundle and secure with kitchen string to keep them together while cooking.
Place the bundled leeks into a saucepan of boiling water. Cover and simmer gently for about 12 minutes, or until the leeks are just tender when pierced with a fork.
Remove the leeks from the water and drain well. Toss the warm leeks with the balsamic vinegar, olive oil, and chopped parsley. Serve immediately.
Servings: 2–4
Preparation time: 5 minutes
Total time: 20 minutes