I had this on a recent trip to Lyon and have been making this since my return home. It's a deceptively elegant way to serve leeks. I've generally served it as a side dish.
Oh Man! I just tried it. The cider veloute sauce is fantastic. I tried it on the leaks and trout w/pine nuts and thyme. perfect! I tried the vinaigrette too. I can't decide which one is best. Incredible. I'm learning a lot. Many thanks FCA.
hey I think you are in the first commenting back after making the recipe. I am really happy you liked it . Leeks are really good to eat and not that expensive. well done on the recipe
I'am so glad you posted this video. I simply love leeks and they should be more prominent in our kitchens. I boil the green tops in stock for 40 min drain them and pour french dressing over letting them cool till the next day. I chop hard boild eggs serving the dish on the lunch table. Now I will go shopping for som leeks and make the veloute. Best regards from Copenhagen
When I was an aupair in Lyon 25 years ago, my French friends grandmere used to cook leeks like this as a starter. Always loved them like this and still make them myself to this day!
You're absolutely right, Stéphane, leeks have been seen as underdogs all around the world, except in France. And what a great vegetable to have as a side dish! I'm loving this series, you bring a refreshing come back to real French cuisine that is so much appreciated! Thanks a lot and please keep this great work!
Chinese cooks a lot of leeks too, a slightly smaller variety similar to the size of scallions or chives, and often got confused and mistaken in translation, in Chinese restaurant menus and recipes.
Hi Seb , you are the best , you you are my kind of Chef , forget all the other pretend (professional) clowns , no fuss ,no gimmick , just strait to the point , keep up the good work
8:15 "we just need to have it with a LIIIITTLE bit of sauce" - Drown leeks in sauce Thanks for the recipe, these looks beautiful and delicious! In Portugal we use a lot of leeks but only for soups as far as I know. I will def. be giving these a try.
I love leeks and I also think they are undervalued! They are also great wrapped with very thinly sliced ham and covered and gratinated with „Sauce Mornay“ (with cheese)Flemish Style. Same can be done with Chicorée or Fennel. For the vegetables, I don’t cook them in water but braise them in a mix of butter with veal stock. Preserves and enhances the flavor!
Oh thanks, I will try the butter and stock. For some reason, my boiled leeks keep so much water that it's not very nice when mixed with the vinaigrette
froufou100 Please melt the butter first and sautee the vegetables a few minutes on medium low heat, than ad the veal-stock and cover. Continue on low until vegetables are tender
if that the case don’t cook them as long . just use a knife to check the cooking of the leeks . if you pierce through with a knife easily they are done . 🙂
I love that these recipes are soooooo simple, and made with simple ingredients! All too often people are putting together such complex dishes with a ton of ingredients which is sooo annoying for my budget! Thanks for bringing French cuisine with simplicity!
I made this as the first ciuese for my Thanksgiving dinner using the vinagrette. It can out beautifully and my friends here un Italy really enjoyed it, even though we enjoye it apart because of the lockdown. It travelled very well to their tablers. Thank you!
This veloute version looks very interesting. I just can across cheap leeks the other day. I’m going back to buy them, this will be our veggie for dinner over the weekend. Yum!
This is an amazing-looking recipe - love leeks. Question: would it be possible to braise the leeks in the cider, then make the velouté sauce from that, or do the vegetables not lend themselves to braising?
I'm so excited to try this. I just found your channel today and I can't wait to try some of these recipes. I love how the French appreciate ingredients on their own and can create dishes around one vegetable or ingredient and it's amazingly delicious. I gave birth to my first child 3 months ago and I can't wait to start cooking for him in a few months and introducing him to vegetables with recipes like this one. Thank you!
glad you are here too so welcome to both of you and being a young mum is the perfect time to start practicing your cooking 🙂🙂👨🏻🍳 see you on the channel
Stephan I find because leeks are so delicate rather than boiling them they are far more toasty when steamed.....that's the way my Mum always cooked them then served with a white sauce...so delicious 😛🏴🇿🇦
I always cook leeks when I am on my own at home - my favourite vegetable! From now on I will cook them the French way. In secret of course, otherwise it wouldn't be a treat any more...
I ♥️ Leeks such an amazing veggie. I have a recipe for a Rice Leek Torta from my friend who is from Italy. It's out of this world; It's has sauted Leeks in butter not Olive oil haha. Rice, Eggs, Parmesan Reggiano, Chicken broth to cook the rice in. Salt & Pepper. It puffs up when bake it. I make it in the summer & serve it with fresh New Jersey Tomatos sliced, topped with Italian dressing & fresh basil. Yummy Leeks!!♥️
Nice recipe. I will definitely try the veloute. I was wondering I always make my leeks (with the vinaigrette) with a medium boiled egg (poireaux avec une vinaigrette à l'oeuf). What do you think? Also, it is not always easy to find the nice, long and thin leeks. Most of them are meant for soups as you mentioned.
These dishes are totally new to me and I like anything in the allium family. This series you have been doing on vegetables is outstanding. I don't know any other chef who is doing work like this on youtube. I get so tired of 'starters', 'meat', 'full sugar desserts". There are a lot more vegetables to eat than meats, and I am an omnivore, but veggies are good too!
This is great. Thanks so much. Going to give this a try real soon. Simple and quick, good for weeknight veggie side dish. I’m in the US. When you say “cider”. What is that? Like apple cider juice? A cider alcohol? Cider vinegar?
I used to steam mine: not bundled like Stephan's .. the time depends on the size.. his size, I would go 12+ minutes, testing with a skewer. But, tell the truth, I think I prefer boiled in a minimum of water: you get the chance to salt them in the cooking, and they come out a bit milder, more melting, delicate. For that, tying them up in a bundle looks like a really good idea. A variation - the vinaigrette ones, I let marinade in the (not too strong) dressing at room temp. for as long as you like, and garnish with finely chopped hard-boiled egg before serving.
Do you think this would be good with a hollandaise made with Apple cider vinegar or beurre blanc? Im on a low carb diet and trying to avoid the roux even though it looks delicious
You boil all the good flavor out the leeks. I prefer to steam them in a roasting pan with butter and a little white wine. In the end i pour a little cream over it: plenty flavor and no additional sauce needed. But he, you have to eat it.
Well there are two recipes 1 - Salt pepper oil and vinegar (oil and vinegar changes according to your taste and the dish) 2 - like 1 but you add Dijon mustard to add some kick in your sauce For salads you can add to these a lot of things like herbs, onions, shallot and of course garlic 😁
“The way of man’s heart is through his stomach”. So is the woman’s. Pleas marry me and let’s have little Chefs. How can u turn simple ingredients into something so delicious!?!😍
This might be a weird question, but I'm always stuck with actually trying to make a whole meal come together instead of just like a main dish and a salad. I'm interested in the French way of having a starter, then a main course with some kind if side. But I'm wondering, would you really just serve each person like half a leek and just eat that plain on the plate with nothing else? Or how would you all eat it? I'd love to see examples of whole meals or things that would go well together.
What I understood, the cooked leeks have a very delicate taste. Therefore, it is important to use just a minimum of additional herbs with a powerful smell and minimum of seasoning. Is it right?
indeed leeks can be overpowered very easily that is why we just use a little french dressing and serve them as starters . it is s parisian favorite ( a bit old fashion for some)
Thank you for your quick response! May I ask you one more question? I know how to use the white soft part of leeks, but what do you do with these hard green leaves? One way it is to use it in the Bouquet Garni, another way - in the meat or fish stocks. But that is it... It is too hard for any salads. May you tell me how to use these green leaves in different ways?
you can use the green not in salads but many ways when cooked mostly in soups , quiche , risottos , omelettes and even use it to wrap around a fish then cooking it in the oven . it is very healthy actually 🙂
Oh, yes! I actually used it many times in omelettes! How could I forget about that? ;-))) Mostly, I use the hard green parts of leek in Chinese dishes on a wok pan for stir frying with other vegetables. It preserves its crispy texture with the other half-cooked vegetables. It is OK for the Chinese dishes to have vegetables half-cooked and crispy.
This popped up into my feed. Was looking for new leek recipes beside soup or pan saute. I like the vinaigrette the veloute by itself taste is good but with the boiled leek the end result gave me the same affect as canned asparagus and that isn't for me.
I sometimes swap the onions for leeks in recipes. Also, are you gonna call me a savage if I tell ya I also eat leeks in their raw form with a meaty sandwich or some nicely cooked red meat? xD ^^' I just love them that way, was taught by my dad to eat those like that too :D.
The original poireau vinaigrette recipe has crushed boiled eggs as toppings if I’m not wrong . I love my dressing to be a little strong . Some Dijon , two spoons of neutral oil , two of olive oil , one of apple cider vinaigre and one of red wine vinaigre . Bon appétit .