Braised Leeks with Dill
Yield
1 batchPrep
10 minCook
7 hrsReady
7 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
leeks
|
*
|
| 2 | medium |
onions
|
|
| 1 | clove |
garlic
|
|
| 1 | large |
tomatoes
|
|
| 2 | teaspoons |
olive oil
|
|
| ½ | cup |
vegetable stock
low sodium |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | Sprigs |
dill weed
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
leeks
|
*
|
| 2 | medium |
onions
|
|
| 1 | clove |
garlic
|
|
| 1 | large |
tomatoes
|
|
| 1E+1 | ml |
olive oil
|
|
| 118 | ml |
vegetable stock
low sodium |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | Sprigs |
dill weed
fresh, chopped |
*
|
Directions
Rinse leeks under cool running water.
Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops.
Rinse them again.
Slice onions, chop garlic, and peel, seed and chop tomato.
In a skillet, sauté onions and garlic in olive oil 2 minutes.
Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours.
Salt and pepper to taste at end of cooking.
Garnish with chopped dill at serving time.
