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Have you made BRAISED LEEKS?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: May 20, 2021


8 Unit Leeks about 1-in thick
4 Tablespoons Butter (1/4 stick) cut into 6 pieces
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1. You can add wine, herbs or cream to this recipe, which should be served as a side dish to roast meats.

2. PREHEAT OVEN TO 350F Clean leeks; remove all withered leaves and trim the roots carefully.

3. Without cutting entirely through the root, slit the leeks lengthwise to remove all of the dirt.

4. Trim to a total length of about 8 inches (save the trimmings for stock).

5. Place the leeks in a baking dish in 1 layer.

6. Pour in enough water or stock to come about halfway up the leeks.

7. Dot with butter and salt and pepper to taste.

8. Set the baking dish over high heat on the stove top and bring to a boil.

9. Cover and braise in oven for 30-to-40 minutes or until the whites of the leeks are tender.

10. The cover may be left slightly ajar to evaporate some of the liquid.

11. Sprinkle with butter or minced parsley and serve.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter allergies.
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