Friday, April 11, 2008

Thursday Schnitzel with overcooked leeks

This was basically a repeat of Wednesday night's schnitzel (of course with freshly made schnitzel; there's no reheated schnitzel in our house!).

As an additional side I made "overcooked leeks", which is a fantastic vegetable side that I got to know, improbably, in the canteen at work. Not that overcooked vegetables are at all unusual in the canteen, what's improbably is that I would make something I had there at home. It's quite simple: cut leeks into 1cm rings, toss them in a pan with some olive oil, some salt (or vegetable bouillon), some white wine, and a bit of water. Cook for 15-20 minutes covered, then uncover and cook until most of the liquid evaporates. The results are really good.

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