Poached Leeks and Radishes Recipe | James Beard Foundation

Ingredients

• 20 red globe radishes, washed and trimmed
• 1 tablespoon olive oil
• 3 garlic cloves, peeled and crushed
• 1 shallot, peeled and thinly sliced
• 3/4 cup chicken stock
• Kosher salt and freshly ground black pepper to taste
• 4 medium leeks, rinsed
• 1 tablespoon unsalted butter
• 2 tablespoons extra virgin olive oil