Monday, September 16, 2013

Braised Leeks with lemon

Source: Gourmet, February 1995


  • 4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths
  • 2 tablespoons unsalted butter
  • 1/4 cup chicken broth
  • 1 teaspoon freshly grated lemon zest


In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

No comments:

Post a Comment

Purchase a Share Now!

Join Our Mailing List

Email:

Facebook Fan

Our Newsletters

Looking for recipes?