4 leeks, trimmed and
cleaned, cut into 1-inch sections
1 teaspoon minced fresh tarragon leaves or 1/2 teaspoon
dried tarragon
2 or 3 tablespoons extra-virgin olive oil
1 or 2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
Place the leeks and tarragon in a steamer and
steam until the leeks are tender, 10 minutes or
more. Transfer the leeks to a platter. Whisk the
olive oil with some of the lemon juice, add salt
and pepper to taste, and taste to see whether you
need to add more lemon juice. Drizzle over the leeks
and serve. Preparation time: 20 minutes. This recipe
makes 4 servings.
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