Braised Leeks from Tony Bilson's Recipe Book by Tony Bilson
Take six leeks and trim the roots while leaving the bases whole. Cut into 15-cm lengths and discard the outer leaves. Slice the leeks in half lengthways and thoroughly wash under cold running water...
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Pot
- Saucepan
- Slotted spoon
- Mixing bowl
- Stove
- Measuring cup
- Measuring spoon
- Tongs
- Pepper mill
- Kitchen timer
Ingredients
- leaves
- water
- leeks
- beef stock
- butter
- cold water
- chardonnay
- ground black pepper
- salt
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