| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
February 19 |
1 |
servings |
INGREDIENTS
| 4 |
sm |
Or medium leeks; tough outer leaves |
|
|
; discarded and leeks |
|
|
; trimmed to about 7 |
|
|
; inches long and cut |
|
|
; lengthwise into |
|
|
; quarters or eighths |
| 2 |
tb |
Unsalted butter |
| 1/4 |
c |
Chicken broth |
| 1 |
ts |
Freshly grated lemon zest |
INSTRUCTIONS
In a shallow dish soak leeks in cold water to cover 15 minutes,
rubbing occasionally to remove any grit. In a heavy skillet melt
butter over moderate heat. lift leeks out of the water and with water
still clinging to them add to skillet. Cook leeks, stirring
occasionally, five minutes and add broth and zest. Braise leeks,
covered, 5 minutes, or until very tender, and season with salt and
pepper.
Serves 2.
Gourmet February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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