Recipes
Recipes
Course: Side Dish
INGREDIENTS
- 6-8 leeks
- 4 Tablespoons Butter flavor Olive Oil, divided [Buy Now]
- 1/2 cup whitewine
- 1 teaspoon White Truffle Oil plus more for serving [Buy Now]
- 1 Summer Truffle, sliced
- Salt and Pepper
PROCEDURE
Clean the leeks. Trim the dark green tops and root ends, then slice crosswise into 1-inch pieces. Inspect the leeks and if the outer ring looks tough or dirt is trapped between layers, trim away just that outer section and discard. Submerge the sliced leeks in a bowl of cold water and let sit to loosen any remaining grit. Lift out and pat dry.
Heat 2 Tablespoons Butter Flavor Olive Oil in a skillet and arrange the leek slices with one cut side down. Let the leeks cook for 6 minutes until they are beginning to soften and are turning golden brown on that edge. Carefully turn the leeks with tongs so that they are balanced on the other cut side. Drizzle with another Tablespoon of Butter Flavor Olive Oil. Cook for another 6 minutes.
Pour in the white wine. Drizzle with another tablespoon of olive oil and the teaspoon of white truffle oil. Sprinkle it with salt and pepper. Cover and reduce heat to a simmer. Cook for 30 minutes. Scatter the Summer truffle slices over the top. Cover and cook for another 10 minutes or until the truffle slices are softened and warmed.
Serve with another drizzle of white truffle oil as an amazing veggie side dish.