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Add a photoServings: 8
Ingredients
- 24 x baby leeks - (abt 1/2" wide)
- 3/4 c. minced onion
- 1 x garlic clove minced
- 3/4 c. dry white wine
- 3/4 c. chicken or possibly vegetable broth
- 1/2 x lemon thinly sliced
- 2 x Roma tomatoes - (abt 6 ounce total) cored, seeded, and minced
- 8 x parsley sprigs - (to 10) Thin strands of lemon peel Salt to taste Freshly-grnd black pepper to taste
Directions
- Trim off and throw away leek roots and tops, making each leek 6 inches long. Rinse well.
- In a 10- to 12-inch nonstick frying pan, combine onion and garlic. Stir over medium-high heat till onion is limp, 4 to 5 min.
- Add in wine, broth, lemon slices, tomatoes, and parsley to pan. Lay leeks in pan. Cover and bring to boiling over high heat. Turn heat to low and simmer till leeks are tender when pierced, about 10 min.
- With a slotted spoon, transfer leeks to a shallow rimmed dish.
- Throw away lemon slices and parsley. Boil tomato mix over high heat till reduced to about 1 c., 3 to 5 min.
- Pour sauce across center of leeks. Garnish with lemon peel and season to taste with salt and pepper. Serve hot or possibly at room temperature.
- This recipe yields 8 servings.
- Comments: If making up to 1 day ahead, cover leeks and sauce, chill, then bring to room temperature or possibly reheat to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 8 servings | |
| Calories 132 | |
| Calories from Fat 24 | 18% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 37mg | 2% |
| Potassium 324mg | 9% |
| Total Carbs 19.39g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.76g | 4% |
| Protein 4.93g | 8% |
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