Leeks a la Greque

• 6 large leeks, white and light green part only, split lengthwise, cleaned and cut in half on the horizontal (see Notes)
• 1/4 cup (50 ml) olive oil
• 2 tbsp (25 ml) coriander seeds
• 1 tsp (5 ml) cracked black peppercorns
• 1/2 tsp (2 ml) coarse sea salt
• 3/4 cup (175 ml) dry white wine
• 2 bay leaves

1. Place leeks in slow cooker stoneware.
2. In a saucepan, combine olive oil, coriander seeds, peppercorns, salt, white wine and bay leaves and bring to a boil.
3. Pour mixture over leeks, cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until leeks are soft.
4. Using a slotted spoon, transfer leeks to a serving dish.
5. Pour cooking liquid into a saucepan and, over high heat, bring to a boil.
6. Boil rapidly for 5 minutes until sauce has reduced by half.
7. Strain over leeks.
8. Serve immediately or cover and chill thoroughly.

leeks, olive oil, coriander seeds, cracked black, salt, white wine, bay leaves

Taken from www.cookstr.com/recipes/leeks-agrave-la-greque (may not work)