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    Leeks gribiche

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes


    8 medium leeks (about 2kg), cut into 5-6cm lengths

    75ml dry white wine

    175ml olive oil

    1 egg

    1 egg yolk (raw eggs are not suitable for pregnant women, young children, the elderly or infirm)

    2 tsp dijon mustard

    1 tsp red wine vinegar

    1 heaped tbsp capers, roughly chopped

    2 handfuls flat leaf parsley leaves, finely chopped


    1. Preheat the oven to 180˚C, gas mark 4. Put the leeks in a roasting tin and pour over the wine, 50ml olive oil and 150ml water. Cover with foil and bake for 35-45 minutes; cool slightly.

    2. Boil the whole egg for 9 minutes. Cool, peel and finely chop. Beat the egg yolk and mustard; slowly whisk in 125ml olive oil. Whisk in the vinegar and 1 tbsp water; season. Stir in the egg, capers and ½ the parsley.

    3. Spread the leeks over a platter. Splash with a little of the cooking liquid, then the gribiche sauce and the remaining parsley.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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