Leek with Whole Grain Mustard Marinade
| vegetarian |
| MARINADING PROCESS TAKES ABOUT 30 MIN |
for two-three servings
2 stalk / MEDIUM LEEK
1/2 cup / VEGETABLE STOCK
1 / BAY LEAF
1 tbsp / OLIVE OIL
for marinade
3 tbsp / EXTRA VIRGIN OLIVE OIL
3 tbsp / WHITE BALSAMIC VINEGAR
1 tbsp / WHOLE GRAIN MUSTARD
1/2 tsp / SALT
Prosciutto to serve (optional)
- Cut leek into about 4" (10 cm) pieces.
- Heat vegetable stock in a pot. Add leak and bay leaf. Sprinkle olive oil. Cover. Cook until tender for about 20 min.
- Combine marinade ingredients in a bowl.
- Let it marinade for about 30 min. Wrap with prosciutto (optional). Serve cold or at room temperature.
Notes:
- Tastes as good the next day. Great make ahead dish.
adopted from La Petite Epicerie recipe post in 2012
