Braised
Leeks with Lemon
(from Vegetable Love, page 385)
I make
this each
year for Thanksgiving, using some jealously guarded turkey stock made
the year before. (A recipe for turkey stock is in my book Soup, A Way of Life.)
These stay pale in color and can be happily prepared using canned
chicken broth. They are good for vegetarians and excellent hot or cold.
Using the leek broth will give a more intense
leek flavor and a completely vegetarian dish.
1/2 cup
olive oil
5 pounds
leeks, trimmed to 6 to 7 inches and cleaned
10 cups
Basic Chicken Stock (page 501), Leek Broth (see Vegetable Tip),
Vetegable Broth (page 506) or commercial chicken or vegetable broth
1 lemon,
sliced very thinly and seeded
Kosher
salt and freshly ground black pepper to taste
Preheat the oven to
350°F.
Using
some of the oil, grease a roasting pan large enough to hold the leeks
comfortably in a single layer. Arrange the leeks in a single layer and
pour over the stock.
Bake
until very tender, for about 2 hours. Fifteen minutes before the leeks
are done, arrange the lemon slices over them and add the remaining
olive oil.
Season with salt and pepper,
and serve hot or cold.
Serves 6 as a
first course, 6-8 as a side dish
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