Poached Leeks With Lemon-And-Parsley Oil

Name: Poached Leeks With Lemon-And-Parsley Oil
Total time: 30 min
Yield: Four servings
Ingredients: 8 medium-size leeks, white and light green parts only, washed well; 2 teaspoons fresh lemon juice; 2 teaspoons lemon-and-parsley oil (recipe above); 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper to taste

By Molly O'Neill

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; A SUMMER DRIZZLE

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Ingredients

Yield:Four servings

8medium-size leeks, white and light green parts only, washed well
2teaspoons fresh lemon juice
2teaspoons lemon-and-parsley oil (recipe above)
½teaspoon salt, plus more to taste
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pot of lightly salted water to the boil. Reduce to a simmer. Add leeks and cook until tender, about 25 minutes. Drain well and set aside to cool. Place leeks on a plate and drizzle with the lemon juice and lemon-and-parsley oil. Sprinkle with salt and pepper. Can be served cold or at room temperature.