Braised Leeks

Name: Braised Leeks
Cuisine: French
Ingredients: Pepper from the mill; 4 thin strips bacon, cooked until crisp, then crumbled, or 1 tablespoon chopped fresh savory leaves; 4 thin strips bacon, cooked until crisp, then crumbled, or 1 tablespoon chopped fresh savory leaves; ⅔ cup boiling Pure Vegetable Broth, Secondary Stock, or chicken broth of your choice; ⅔ cup boiling Pure Vegetable Broth, Secondary Stock, or chicken broth of your choice; ⅔ cup boiling Pure Vegetable Broth, Secondary Stock, or chicken broth of your choice; Salt; 1½ tablespoons unsaturated oil of your choice or 2 tablespoons unsalted butter; 1½ tablespoons unsaturated oil of your choice or 2 tablespoons unsalted butter; 12 medium-large leeks

Preparation info

FFR to FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Instead of using bacon, you can use any hard grating cheese of your choice; sprinkle it on the leeks so the cheese gratinés as the leeks finish cooking. Excellent with all meats red or white.

Ingredients

12 medium-large leeks
1½ tablespoons unsaturated oil of your choice or 2 tablespoons

Europe
France
Side dish
Gluten-free

Method

Preheat the oven to 325°F. Cut off dark green tops of the leeks (reserve them for broth) keeping only the light green and white parts. Cut vertically down into the middle of each leek, leaving the 2 inches above the root uncut. Wash the leeks, letting the water run freely through the l