Serves 4 to 6

Leeks are little used in America but they are a much loved vegetable the rest of the world around.  It is almost a way of life in the British isles and it’s put to almost as much use on the continent.  This simple yet delicious recipe from Brittany puts the leek to excellent use.

3 or 4 leeks, split in half and well rinsed

Chicken Stock, or commercial broth (vegetarians and vegans use Courte bouillon or vegetable stock)

2 or 3 cloves of fresh garlic, crushed

2 tablespoons of butter

1 tablespoon Dijon type mustard

1/4 cup inexpensive cream Sherry

Roasted Red Peppers or commercial pimentos

Roasted Garlic 

1 teaspoon capers, well rinsed

Salt and fresh coarse ground black pepper to taste

Cut off the root end of each leek and trip of the tops, leaving about 4 inches of the green.  Split in half and rinse well.  Place in a heavy skillet and add enough stock or broth to just cover.  Add the fresh garlic cloves and bring to a boil.  Reduce the heat and simmer the leeks until they are done to your liking.  Remove a piece from the skillet and test it for doneness.  It should be tender but not mushy.  When done, remove from the skillet with a slotted spoon, place on a serving dish, set aside and keep warm. 

Add the butter, mustard and Sherry to the skillet and whisk to mix thoroughly.  Increase the heat to a rapid simmer.  Continue to cook, whisking frequently, until the liquid is reduced by about half.  Strain over the leeks on the serving plate.  Cut several thin slices of the roasted red pepper or pimento and scatter over the top of the leeks as a garnish.  Mince several cloves of roasted garlic and scatter over the leeks as well, alond with the capers.  Season to taste with salt and pepper.  Serve hot as a side dish.