Braised Leeks with Parmesan
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 77 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 15 mg |
| sodium | 124 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 6 |
| vit A | 5 |
| vit C | 5 |
| folate | 9 |
If you are not accustomed to eating leeks, this is a tasty introduction. Serve with cherry tomatoes lightly sautéed with minced garlic and olive oil.
Preparation
Trim leeks, leaving white and light green parts only; remove tough outer leaves. Holding leeks by root ends, swish in cold water to remove any hidden dirt. Cut in half lengthwise; cut in half crosswise. Place in ovenproof skillet just large enough to hold leeks. Cover with 2/3 cup (150 mL) water; dot with butter. Cover and simmer over medium heat until just tender, about 10 minutes.
Uncover; bring to boil. Boil until liquid is reduced to 2 tbsp (25 mL), about 5 minutes. (Make-ahead: Let cool to room temperature. Cover and refrigerate for up to 4 hours. Reheat.)
Spoon liquid over leeks; sprinkle with cheese. Broil until golden, 3 to 5 minutes.
Source : Canadian Living Magazine: November 2003
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