|Water||1 Cup (16 tbs) (As Required, To Cover)|
|Vinaigrette sauce||1 Cup (16 tbs)|
Cut off the tops of the leeks, leaving one to two inches of green part.
Use the leek tops for other purposes, such as in soup.
Cut the stalks in half to within half an inch of the root end.
Rinse leeks thoroughly in cold water to remove sand.
Make neat bundles of leeks and tie them with string to keep them from falling apart as they cook.
Place them in a saucepan or kettle, cover with water and add salt.
Simmer, partly covered, until the leeks are tender, twenty to forty minutes, depending on their size.
Drain and chill until ready to serve.
Arrange leeks on chilled plates.
Serving size: Complete recipe
Calories 1660 Calories from Fat 54
% Daily Value*
Total Fat 6 g10%
Saturated Fat 0.86 g4.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4705.3 mg196.1%
Total Carbohydrates 374 g124.7%
Dietary Fiber 38.9 g155.5%
Sugars 118.5 g
Protein 32 g64.8%
Vitamin A 720.3% Vitamin C 432.1%
Calcium 127.5% Iron 252%
*Based on a 2000 Calorie diet