Braised Leeks
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 16medium leeks
- 2cups homemade or low-sodium chicken stock
- 1cup white wine
- 3tablespoons unsalted butter
- ½teaspoon kosher salt
- Freshly ground white pepper
Nutritional analysis per serving (6 servings)
251 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 6 grams protein; 231 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim and rinse the leeks, discarding the roots and all but an inch or two of the green. Place the leeks in a skillet or casserole dish and add the stock, wine, butter, salt and pepper to taste. If necessary, add a little water so that the liquid comes about halfway up the leeks.
- Step 2
Place on top of the stove and bring to a boil. Lower to a simmer and cook, uncovered, 15 minutes. Turn the leeks and continue to simmer until they are tender and most of the liquid has evaporated, about 10 minutes more. (Add a little more water if they become dry.) Serve immediately.
Private Notes
Comments
Yummy, but the cooking times are way too long for us.
Nice.