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Method :
The leeks
must be thoroughly cleaned; if using medium vegetables, cut them in half
lengthways. Quarter fill a large saucepan with water, add a little
salt and bring to the boil.
Add the
leeks, cover and cook for about 10-15 minutes or until they are just
tender. Drain the leeks and leave them in a colander for about 5
minutes, or until all the water has drained out of them.
Arrange the
leeks in a serving dish, pour the vinaigrette over them and sprinkle
with the parsley. Leave to marinate for about 2 hours before serving.
Serves 4
The flavor of walnut or hazelnut oil
combines well with cooked leeks t make a delicious starter.
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