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Braised Leeks
- Serves
6
- Difficulty
Easy
Published 2007
This can also be done on the top of the stove over low-medium heat, but the oven method requires less attention. Either way, with very little trouble, you get the most classic leek dish: long, soft, pale-yellow, still-intact cylinders, slightly collapsed, surprisingly tasty. Cut with steak knives to avoid tearing.
Ingredients
12 1 cup 2 tablespoons
Method
- Trim away the root ends and the green sections from the leeks. Discard. Wash the leeks well in cold water. Then make an X in the root end of each leek. Spread them open. Wash out any sand.
Preheat the oven to .350 degrees - Pack the leek
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