Advertisement
Ingredients
16 medium leeks
2 cups homemade or low-sodium chicken stock
1 cup white wine
3 tablespoons unsalted butter
½ teaspoon kosher salt
Freshly ground white pepper
Nutritional analysis per serving (4 to 6 servings)
40 grams carbs; 18 milligrams cholesterol; 267 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 5 grams fiber; 322 milligrams sodium; 6 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim and rinse the leeks, discarding the roots and all but an inch or two of the green. Place the leeks in a skillet or casserole dish and add the stock, wine, butter, salt and pepper to taste. If necessary, add a little water so that the liquid comes about halfway up the leeks.
- Step 2
Place on top of the stove and bring to a boil. Lower to a simmer and cook, uncovered, 15 minutes. Turn the leeks and continue to simmer until they are tender and most of the liquid has evaporated, about 10 minutes more. (Add a little more water if they become dry.) Serve immediately.
Private Notes
Comments
Yummy, but the cooking times are way too long for us.
Nice.