Braised Leeks with Shallot Mustard Vinaigrette Pressure Cooker Recipe

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Recipe Category: Leeks

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Braised Leeks With Shallot Mustard Vinaigrette Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

  • 4 medium to large leeks, tough outer leaves discarded and leeks trimmed to about 7 inches in length, including an inch of green, or 12 baby leeks, trimmed
  • 1 cup water or vegetable broth
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 3 sprigs fresh flatleaf parsley
  • 1 rib celery, sliced ½ inch thick

SHALLOT MUSTARD VINAIGRETTE:

  • 2 tablespoons fresh lemon juice, sherry vinegar, or red wine vinegar
  • 1 medium shallot, minced
  • 1 tablespoon capers, rinsed
  • ¼ teaspoon sea salt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons creme fraiche or sour cream
  • 1/3 cup olive oil
  • pinch freshly ground black pepper
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon minced fresh flatleaf parsley

Method

  1. Using a sharp knife, trim most of the roots off the leeks, then cut the leeks in half lengthwise
  2. Rinse well under running water-using your fingers to loosen and remove any dirt or sand from between the leaves
  3. If you like, you can cut each leek in half again lengthwise
  4. Place the water in a 5- to 7-quart pressure cooker
  5. Lay the leeks side by side in the pot and place the aromatics and celery on top of them
  6. Close and lock the lid
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 3 minutes
  10. Remove the pot from the heat
  11. Open the cooker with the Quick Release method
  12. Be careful of the steam as you remove the lid
  13. The leeks should be very tender
  14. Discard the aromatics and celery
  15. Transfer the leeks to a small serving platter, arranging them cut side up
  16. In a small bowl, combine the lemon juice, shallots, capers, and salt
  17. Whisk in the mustard, creme fraiche, and oil
  18. Taste for salt and add a few grindings of pepper
  19. Pour the vinaigrette over the leeks and sprinkle with the chives and parsley
  20. Serve immediately or at room temperature

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