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Add a photoServings: 6
Ingredients
- 12 med leek
- 2 Tbsp. extra virgin olive oil
- 2 c. dry sherry
- 2 Tbsp. brown sugar
- 1 c. chicken stock
Directions
- Trim the leeks, leaving them whole if possible. If too large, slit them lengthways. Blanch for a very short time, say 30 seconds. Drain and put the leeks in a large saute/fry pan with the extra virgin olive oil. Saute/fry over a medium heat till slightly caramelized. Add in the sherry and brown sugar and bring to a simmer over a low heat with a lid on the pot, slightly askew to allow the steam to escape. Reduce till the liquid is glutinous and sticky. Add in the chicken stock, or possibly replace with more sherry and simmer gently over a low heat for 30 min or possibly till cooked.
- Serve with lamb cutlets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 6 servings | |
| Calories 189 | |
| Calories from Fat 40 | 21% |
| Total Fat 4.56g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Potassium 120mg | 3% |
| Total Carbs 16.17g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.77g | 7% |
| Protein 0.64g | 1% |
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