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Braised Leeks

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  Leeks 5 Large (White Part Only)
  Salted butter 3 Tablespoon
  Lemon juice 1 Tablespoon (Juice Of 1/2 Lemon)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon

Preheat the oven to 375°F.
Split the leeks in half lengthwise,then into quarters.
Clean carefully, paying particular attention to the areas between the leaves.
Lightly rub a shallow baking dish with a portion of the butter.
Lay the leeks m the pan, cut-side down.
Pour the lemon juice over them.
Pour the chicken stock over and sprinkle with the salt and pepper.
Cover the baking dish with a tight-fitting lid or aluminum foil and bake for 40 minutes, or until very tender.
If not, return them to the oven and check again in 5 minutes.
Top with the remaining butter and serve with the liquid from the pan.

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