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Recipes

Leek and Apple Hash

From The Anatomy of a Dish

2 tablespoons extra virgin olive oil
4 leeks, halved lengthwise and sliced about 1/2-inch thick
4 shallots, peeled and thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 Granny Smith apples, peeled, cored and diced
3 tablespoons butter
1/4 cup apple cider vinegar
1/4 cup rice wine vinegar
1 cup apple cider
2 teaspoons mustard seeds
Yields 4 to 6 servings.

Heat the oil in a large skillet over medium heat. Add the leeks, shallots and salt and pepper and cook, stirring frequently, until the vegetables soften and begin to brown, about 10 minutes.

Add the apples and butter and cook until the apples begin to color, then add the cider and rice wine vinegars. Allow the vinegars to bubble away, then add the cider and mustard seeds. Season with salt and pepper, reduce the heat and simmer gently until the apples are tender, about 10 minutes. Serve warm.

 

 

 

 

(Updated: 10/07/08 SN)


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