Favourite Braised Leeks
I think it is a great recipe, I have tried it for several times, and delicious every singe time!
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
leeks
|
*
|
|
| 1 | pint |
chicken broth
|
*
|
| 1 | ounce |
butter
|
|
| 1 ½ | tablespoons |
parsley leaves
chopped (or other herbs if you prefer) |
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | x |
leeks
|
*
|
| 473 | ml |
chicken broth
|
*
|
| 28.9 | ml/g |
butter
|
|
| 23 | ml |
parsley leaves
chopped (or other herbs if you prefer) |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Trim the root end of the leeks but not completely. Leave enough for the leek to stay in tact. Then cut the last couple inches of the dark greens.
Without cutting the root end, slice the leeks in half lengthwise, give them a quarter turn and slice lengthwise again.
Rinse them under running water to remove all the grit in-between the leaves. Place the leeks in a large skillet and add the chicken stock, butter, half the parsley, and salt and pepper.
Bring to a boil, cover, leave a crack for evaporation, and then simmer until soft, about 20 to 30 minutes.
Sprinkle with the remainder of the parsley just before serving. (Calorie counters: Skip the butter and use low-fat chicken broth).
