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
