🇫🇷 French
Leek à l'Armoricaine
🇫🇷 French
Time does the work here: leek melts into a glossy braising liquid after a long, gentle simmer. 60 minutes of mostly hands-off cooking.
Prep 15 min Cook 45 min Serves 4 Hard
Ingredients
- Butter2 tbsp
- Saltto taste
- Onion2, halved and sliced
- Garlic4 cloves, crushed
- Tomato Sauce300 ml
- Black Peppercorns1 tsp
- Bay Leaf2
- Stock or Broth500 ml
- Chili Flakes1/2 tsp
- Leek3
- Cognac2 tbsp
Optional extras
- Tarragonhandful, to finish
Instructions
- 1
Brown the leek deeply in the Butter in a heavy pot — patience here pays off later.
- 2
Remove it, then let the onion and garlic soften in the drippings with the black peppercorns.
- 3
Return the leek, add the stock and bay leaves, and bring to the gentlest simmer.
- 4
Cover and braise low and slow until the leek yields to a spoon, about 45 minutes.
- 5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.
Chef's tip
Skim the fat from the surface before the final reduction for a cleaner sauce.
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