Braised Potatoes in Broth with Leeks

Buy straight, slender leeks, avoiding those that have become bulbous, as they may be woody and flavorless. Choose those with the greenest tops and wash them thor­oughly. Coarse mustard, an essential flavoring ingredient in the stock, contains crushed mustard seeds, unlike Dijon mustard. Imported and domestic coarse mustard are sold in most supermarkets.

ASSEMBLE THESE SUPPLIES:

1 1/2 pounds new red potatoes
1 to 11/4 cups chicken stock Y2 cup dry white wine
2 tablespoons coarse mustard Medium-size leek
4 tablespoons unsalted butter Salt
Freshly ground pepper
  
STEPS IN PREPARATION:

Wash potatoes but do not peel. Cut into quarters. In large skillet, combine stock, wine, and mustard. Bring to a boil over medium-high heat, then reduce to a simmer.

Trim off root ends and upper leaves of leek, leaving some green, and split leek lengthwise. Gently spread leaves and rinse under cold running water, to remove any sand and grit. Pat dry with paper towel. With chef's knife, cut into 1/4-inch slices.

Add potatoes to simmering broth. Cover and simmer 5 to 7 minutes.

In medium-size skillet melt butter over medium-low heat. Add leek and, stirring with wooden spoon, sauté 8 to 10 minutes.

Remove cover from potatoes and simmer uncovered 4 to 5 minutes.

Add leeks to potatoes, using rubber spatula to scrape out butter. Cook uncovered 5 minutes, turning occasion­ally, until broth is reduced and buttery leeks glaze the potatoes. Sprinkle with salt and pepper to taste. With slotted spoon, transfer to dinner plates.