Braised Leeks with Garlic
Adapted from thekitchn.com.
3 Large leeks, well-washed and patted dry
3 Large cloves of garlic, peeled and finely sliced
3 tbsp/45mL Olive oil
3 cups/750mL Chicken or vegetable stock
1/2 Lemon, sliced
To taste Salt and pepper
- Trim back the green tops and remove any tough outer leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water to remove any dirt. Finely slice the green parts and set aside. Slice white part into 1 inch rounds.
- In a large shallow frying pan melt the butter over medium heat. Slowly fry the garlic in the butter with the dark green leek tops until the garlic is softened but not colored. Go slow and let the garlic infuse the butter.
- Add the pieces of white leek and toss them in the flavoured butter. Add salt and pepper to taste and toss as well. Pour the contents of the frying pan into a square baking pan, squeeze the lemon over and toss it in, then pour the stock in and cover with a square of baking parchment.
- Bake in the oven at 350°F for 35 minutes or until tender and tasty. The butter should emulsify with the stock to create a slightly shiny broth.
Serve as a side vegetable.
Serve over pasta – It’s good with spinach fettuccine and tastes even better the next day! You can substitute 2 glasses of white wine for the stock