Yield: 2 servings
Measure | Ingredient |
---|---|
4 smalls | Or 3 medium leeks trimmed to 7\" long cut lengthwise into quarters or eighths |
2 tablespoons | Butter |
¼ cup | Chicken broth |
1 teaspoon | Grated lemon zest |
In a shallow dish soak leeks in cold water to cover for 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet, melt butter over moderate heat. Lift leeks out of water and with water still clinging to them add to skillet. Cook, stirring occasionally, 5 minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender and season with salt and pepper.
Gourmet Magazine February 1995
Submitted By DIANE LAZARUS On 02-08-95