VEGETABLES: This is a fancy way to serve leeks as a vegetarian dish. hope you'll like it.

LEEKS IN MUSTARD CREAM:

 

 

 

3 lbs. leeks                                                                  

1 lb. tomatoes

juice of ½ lemon                                                         

2 egg yolks

½ tbsp. prepared coarse mustard                                 

½ cup butter, melted

1 tbsp. olive oil                                                           

1 bunch fresh basil, finely chopped

salt and pepper                                                           

2 tbsp. green peppercorns

 

 

 

Peel the leeks, wash well and use only the white parts, reserving the green stems for some other uses. Cut leeks diagonally into 1 ½-inch sections and cook in a saucepan with a little water, 2 tbsp. butter and lemon juice for 10 minute or until tender. Drain and set aside.

 

Dice tomatoes finely and put in a saucepan. Add basil, cook on low heat while continuously stirring in the olive oil, a little at a time. Cook 1-2 minutes.

 

To make mustard sauce:  Gently whip egg yolks with a little water; then transfer mixture to the top of a double boiler sitting on the bottom pan of simmering water. Continue beating until mixture is frothy. Remove from heat, add mustard slowly and whisk in carefully.

 

To serve:  Spread 1 tbsp. of tomato-basil mixture in a circle over the center of 4 serving plate. Brush leek pieces with butter and arrange them decoratively on top of the tomato & basil mixture. Add mustard sauce, forming a border outside the tomato & leek centre. Sprinkle green peppercorn on the mustard sauce to serve.