白酒燜京蔥 Braised Leeks with Nuts

聖誕晚餐大多是天寒地凍，當然想吃熱騰騰的蔬菜，不太願吃冷冰冰的沙律。京蔥是冬天當造的蔬菜，這食譜的做法很簡單，用牛油、白酒慢慢燜煮京蔥段，香氣十足，已煮軟身的京蔥本身帶少許黏，加上香脆的果仁粒作伴碟，口感豐富。

白酒燜京蔥

材料

• 京蔥 2大條 (切成一段一段，每段約3cm。不要去除最外層，否則很容易爛)
• 牛油 20g
• 白酒 約半杯
• 蒜頭 2-3顆 (壓扁)
• 果仁粒 少許 (可用榛子、花生、合桃)

步驟

1. 中火煎香京蔥。
2. 加入蒜頭，待京蔥變成金黃後才反轉另一面。
3. 倒入白酒，約至京蔥厚度。待白酒煮沸後，加入牛油。
4. 蓋上大半鍋蓋，要預留一些空間讓水份蒸發走，否則會把京蔥煮爛。
5. 準備果仁：如果果仁粒沒有調味，加入鹽及黑胡椒粉，拌勻。另外，要把太大的果仁粒壓碎。
6. 當京蔥變得軟身時，可輕易用小刀插入。加入少量的鹽及黑胡椒粉調味。把京蔥上碟，把白酒汁澆上，再撤上果仁粒，完成！

Braised Leeks with Nuts

Ingredient

• 2 leeks (chopped into pieces. Each piece is about 3cm long. Don't remove the outermost layer)
• 20g butter
• 1/2 cup white wine
• 2-3 garlics (crushed)
• nuts (e.g. hazelnuts/peanut)

Method

1. Brown the leeks.
2. Add the garlics. Turn the leeks until golden.
3. Pour white wine to the same height as leeks. Add the butter.
4. Cover 70% of the pan. Let steam come out so that the sauce is reduced. Otherwise, the leeks cannot keep the shape.
5. Prepare the nuts: If the nuts don't have any seasoning, add little salt and pepper. Crush the big nuts.
6. When the leeks become soft, a knife can be easily inserted into them. Add salt and pepper to season. Put the leeks on the plate. Pour the sauce. Add the nuts. Done.