Poireaux Farcis (Stuffed Leeks)

Ingredients

• Leeks
• Oil
• Vinegar
• Stuffing

Instructions

1. Cut the leek whites off at the base, and into sections 3 to 4 centimetres high.
2. Blanch them very thoroughly.
3. Marinate them with oil and vinegar.
4. Remove the inside, so as to leave a small cylindrical case with a bottom.
5. Stuff them as desired.