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Braised, Charred Leeks with Peas and Caviar

Braising mellows this member of the onion family, while charring boosts smoky flavors. Try these leeks as light starter or serve as an accompaniment to meat or fish.


1/4 C olive oil

4 leeks, white parts only—rinsed thoroughly

1 C vegetable stock

1 tsp. kosher salt

1/4 tsp. black pepper

1 T Ready-Set-Serve Lemon Juice

1/4 C peas, steamed

1/4 C pea tendrils

4 tsp. caviar

Edible petals and herbs, to garnish


Heat two tablespoons oil in a large skillet. Cook leeks for five minutes, turning to prevent burning. Add stock and cover, braising leeks on medium-low heat for ten more minutes.

Drain leeks. Brush with remaining two tablespoons of oil; sprinkle with salt and pepper. Heat grill and place leeks on it, cut side down. Cook until surface starts to char, approximately five minutes. Carefully toss all in a bowl with lemon juice.

To serve, arrange equal portions of leeks. Top with one teaspoon peas, tendrils, and caviar each.