Braised Leeks, Peas and Onions in Butter Sauce Recipe
A sophisticated but really easy vegetable side dish. If you end up liking it, you'll have it easily committed to memory in no time flat. This is a great side dish for times when every spot inside and on top of your stove is already claimed, or for the summer when you don't want to turn the stove on at all.
Peel and quarter the onions, then cut a few of the quarters in half again, trying to keep them as intact as possible (but don't sweat it.) Set aside.
Trim the roots and the toughest parts of the tops off off the leeks. Slice them into rings, then wash the rings in a pan or sink of water and set aside. (Tip: a salad spinner provides an ideal vessel to wash them in, then spin quickly dry in after.)
Put the butter and bay leaves in a large, shallow microwave proof dish. Nuke on high until the butter is melted (about one minute), then stir in the onions gently. Nuke on high until the onions are starting to get soft and translucent, which will be around 10 minutes depending on your microwave. Give them a stir halfway through.
Add the leeks, the stock and a few pinches of dried herbs, stir, cover the dish (either with a plate or some plastic wrap -- if you use plastic wrap, stab it a few times with the tip of a knife.) Nuke on high until the leeks are getting soft -- about 15 minutes. Stir in the peas, and nuke for a final 7 minutes or until the peas are cooked.
Send to the table hot.
Use a light stock such as vegetable or chicken. If you don't have any stock, whip some up with a stock cube or powder, or use some water with some white wine or water with white vermouth -- it's pretty important that the braising liquid have some flavour to it. Use whatever dried herbs strike your fancy -- try parsley, a bit of oregano, basil, or tarragon or a mixture.