Leek Platter, Topped with Shallot and Sage

Last Updated on Wednesday, 13 July 2011 10:26 Written by Flax Thursday, 2 December 2010 04:52

leeks, shallots and sage

This dish was extremely difficult to teach. Try saying shallot and sage ten times fast. Now you understand.  Other then being a tongue twister, this dish is simplicity itself.  It is also very quick, it requires only five minutes of prep time, and ten minutes of cooking time. 

This recipe call for leeks and shallots, both of which are members of the onion family. The onion family, which also includes garlic, chives, and scallions, is well known for its medicinal value. Onions promote warmth and expel coldness. They are the most commonly used cure for the common cold, flu, or sinus infection.  Members of the onion family also have the highest sulfur content of any food.  Sulfur functions as a cleansing agent in the body. It purifies the blood and removes toxins from the body. Onions also help with our metabolism and cleanse the arteries.  Onions are also pungent in flavor and are used to clear the lungs. Those of you who have ever cut an onion need no further explanation. Interestingly enough, the older the onion, the stronger the smell. 

While everyone knows the onion to be a remedy for the common cold, the herb sage, used medicinally since ancient times, is an even more powerful healer. The word sage comes from the Latin root for salvation.  It is a commonly found ingredient in herbal remedies for headaches, infections, as well as female maladies.   It’s cousin, clary sage, is now becoming very popular due to the discovery that it is high in Omega 3 oils.

You don’t need to be sick however to enjoy this dish.  The leek platter, served cold, makes a wonderfully refreshing side dish for a hot summer day.     

Ingredients: 

  • 5 leeks
  • 6 shallots, peeled and diced
  • 6 sage leaves, chopped fine
  • olive oil
  • salt and pepper

Trim the leeks and cut into 4″ pieces (6 cm) .   Simmer in lightly salted water for ten minutes. 

Heat the olive oil in a frying pan and saute the shallots for 5 minutes being careful not to burn them.  Add the sage and remove from the flame. 

Drain the leeks and then arrange them on a platter.  Top with the shallots and sage. 

Serve hot or cold. 

Serves 6-8 as a side dish.  

Serving Suggestion:  Serve this dish alongside a platter of Grilled Asparagus.  The two platters share similar colors and lengths and will balance each other.

Enjoy!


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