Ingredients
Servings 12
- 6 large leeks
- ½ cup extra virgin olive oil
- Sea salt to taste
- Freshly ground Black pepper to taste
- 2 tablespoons avocado oil
- 4 shallots
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon lemon zest
- ½ cup white wine
- 2 cups Chicken Stock
Nutritional Facts
Nutrition Facts
White Wine–Braised Leeks
Amount per Serving
Calories
151
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
1
mg
0
%
Sodium
68
mg
3
%
Potassium
157
mg
4
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
747
IU
15
%
Vitamin C
7
mg
8
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Thoroughly clean the leeks, trim the roots, and slice in half lengthwise.
- Heat the olive oil in a pan over medium-high heat and season prepared leeks with sea salt and pepper to taste.
- Place leeks cut-side down in the pan and sear until golden brown, 5 minutes.
- Season again with sea salt and pepper andflip, allowing to cook for an additional 2 minutes, or until brown. Transfer leeks to a baking dish.
- Preheat the oven to 400°F.
- Add the avocado oil, shallots, garlic, thyme, lemon zest, salt, and pepper to the pan and cook until just brown, about 4 minutes.
Notes
Recipe and Image Courtesy of Cider Mill Press Book Publishers LLC, excerpted from Jewish Holiday Cooking: An International Collection of More Than 250 Delicious Recipes for Jewish Celebration
I've not made it yet but the instructions don't seem to include the wine or the chicken stock that are in the ingredient list? Can I get some clarification?