Saveur

To Mark Bittman's How to Cook Everything Vegetarian I went, hoping to discover the basics of braising leeks. Of course, braising is pretty simple, so it wasn't the technique I was after so much as some flavor combination ideas. Bittman suggests braising in oil or butter for a simple, classic preparation, or with vinaigrette, tomato, olives or even mustard. It all sounded pretty good. But while I was rooting around in my fridge, I discovered that instead of the vegetable stock called for, I had pomegranate juice. And instead of mustard, I had pomegranate molasses. And in addition to parsley for garnish, I still have some pomegranate seeds hanging around. I know it's not a classic combination, but I figured what the hay. So I give you Pomegranate Braised Leeks.