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Categories: Appetizers, Sides

Leek Compote With Sweet Corn

On Rosh Hashana, the time-honored greeting, "Have a happy and sweet new year," is also the message of the menu. In selecting dishes, people are guided not by a prescribed practice but by a popular concept: Eat sweet foods and ... Read more

Total time: 40 minutes | Serves 4 to 6
Note: I add corn kernels to this French specialty to accentuate the leeks' sweetness and contribute color and texture. I also use a little broth to reduce the amount of fat needed to cook the leeks. Serve the compote alongside an entree or spoon it onto toasted slices or rounds of challah as an appetizer.
  • 2 pounds leeks
  • 2 to 3 tablespoons olive oil or vegetable oil
  • Salt
  • Freshly ground pepper
  • 1 1/2 to 2 cups corn kernels, fresh or frozen
  • 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
  • 1/3 to 1/2 cup chicken or vegetable broth

Step 1Use the white, light and medium green parts of the leeks. Cut off the dark green tops (you can keep them in the refrigerator or freezer for flavoring soups and stocks).

Step 2Rinse the leeks briefly to remove surface dirt. Halve them lengthwise and rinse under cold water to remove any sand. Cut the leeks in thin slices. Put in a bowl of cold water and separate the pieces. Let them stand about 5 minutes, then lift them out of the water and drain in a colander. If the water is sandy, soak and drain them again.

Step 3Heat the oil in a heavy stew pan or deep saucepan. Add the leeks and salt and pepper to taste. Cover and cook over low heat, stirring occasionally, 5 minutes. Add the corn, thyme and 1/3 cup broth and bring to a simmer. Cover and cook, stirring from time to time, until the vegetables are tender, 15 minutes, adding more broth if the mixture becomes dry. If the leeks are soupy, uncover and cook, stirring often, to evaporate the excess liquid. Taste and adjust seasoning. Serve hot.

Each of 6 servings:
114 calories; 153 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 17 grams carbohydrates; 2 grams protein; 2.18 grams fiber.
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