I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 297/524 (from Julie's count)...but really 659

Tuesday, March 29, 2011

VEGAN POIREAUX BRAISÉS AU BEURRE

[Vegan Braised Leeks]

...Don't leeks just remind you so much of Springtime...even if the ground is still covered with snow...


...trim the roots...

...slice lengthwise...

...and rinse well under running water...

...place in an oven proof dish...

...cover with water...

...add some Earth Balance...

...and some salt...

...bring to a boil and cook until leeks soften...about 30-40 minutes...I can tell this is going to be one of Julia's long (really long) vegetable cooking times...

...cover loosely with foil...and bake 20 to 30 more minutes until leeks have taken on a slightly golden colour...

...perfect!...

...Julia says these accompany roast beef, steaks, or turkey...but we had ours with our Gâteau de Crêpes à la Florentine and it was perfect for that too...

Substitutions:
Earth Balance for Butter

Recipe here: Mastering the Art of French Cooking p. 495

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