10756 Braised Leeks 40 mins 20 mins 2 to 4 servings Mon Nov 06 12:41:00 -0800 2006 Tue Dec 16 14:24:58 -0800 2008 CHOW http://www.chow.com/recipes/10756 Tue, 16 Dec 2008 22:24:58 GMT A simple preparation A simple preparation for an often-overlooked vegetable. Leeks aren’t often thought of as a stand-alone vegetable, but they should be! They’re easy and elegant, and just get better and better as they cook.

]]>
  • Clean leeks by trimming the root end and green tops, and removing any dry or shriveled outer layers. Rinse leeks well under cold, running water to remove dirt. Try to run some water through the inner layers, too.
  • Use a paring knife to cut a crosshatch X into the root end of each leek.
  • Place leeks in a medium pot, cover with water, and bring to a boil. Reduce heat to a simmer and continue cooking for 12 minutes, or until leeks are tender.
  • When the leeks are tender, drain them in a colander and allow to cool for about 5 minutes. When leeks are cool enough to handle, slice them in half lengthwise, then cut each piece in half crosswise. You will have 8 pieces total.
  • Melt butter in a medium frying pan over medium-high heat. Add leeks and cook, stirring occasionally, until they begin to color. Season with salt and pepper.
  • Add the chicken broth and continue cooking until pan is nearly dry. Toss with the chopped parsley and thyme.
    • ]]>     http://www.chow.com Richard Ju 51 Side Dish 82 2 medium leeks

    ]]>     2 tablespoons (1/4 stick) butter

    ]]>     127 1/2 cup low sodium chicken broth

    ]]>     203 3 tablespoons chopped Italian parsley

    ]]>     228 1/2 teaspoon fresh thyme leaves, minced

    ]]>     184 vegetables 392 side dish 236 vegetable 435 vegetarian 504 herbs 39 salad 278 onion 39 salad 322 leeks 7300 richard ju