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Cold Braised Leeks With Walnuts

Western.Chefs's picture
Adding nuts to this Cold Braised Leeks With Walnuts dish was something I thought of, at the last moment. But after tasting this Cold Braised Leeks With Walnuts dish, I praised myself for it. You should be trying this today!
  Leeks 6 Medium
  Water 2 Cup (32 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Walnuts 1⁄2 Cup (8 tbs), coarsely chopped
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 2 Teaspoon
  Salt 1⁄4 Teaspoon

1. Cut off roots and trim leaf ends of leeks. Cut leeks crosswise in half; cut root ends lengthwise in half. Rinse leeks with running cold water to remove all sand.
2. In 8-quart Dutch oven or saucepot over medium heat, heat leeks and water to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes, until leeks are very tender; drain.
3. Meanwhile, in small skillet or saucepan over medium-low heat, in hot salad oil, cook walnuts until lightly browned, about 5 minutes. With slotted spoon, remove walnuts from oil; set aside.
4. Stir wine vinegar, sugar, and salt into oil in skillet; set aside.
5. Place drained leeks in 13" by 9" baking dish. Pour oil and vinegar mixture over leeks. Refrigerate until chilled, about 2 hours, occasionally spooning oil-and-vinegar mixture over leeks. Just before serving, sprinkle with nuts.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2394 Calories from Fat 1303

% Daily Value*

Total Fat 149 g229.9%

Saturated Fat 8.9 g44.5%

Trans Fat 2 g

Cholesterol 0 mg

Sodium 827.9 mg34.5%

Total Carbohydrates 255 g84.9%

Dietary Fiber 33.6 g134.3%

Sugars 76.8 g

Protein 33 g65.7%

Vitamin A 560.4% Vitamin C 337.8%

Calcium 104.5% Iron 206.1%

*Based on a 2000 Calorie diet


Cold Braised Leeks With Walnuts Recipe