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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2003
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 124 mg
- Protein 2 g
- Calories 77.0
- Total fat 5 g
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 6 g
%RDI
- Iron 6.0
- Folate 9.0
- Calcium 7.0
- Vitamin A 5.0
- Vitamin C 5.0
