Leeks are one of those vegetables that goes well with everything from Italian chicken saltimbocca to stuffed flank steak. This leeks recipe is elegant enough to serve for company, too. Try it as a side dish when you're serving pork loin roast, scalloped potatoes with cheese and low fat carrot cake.
Because these leeks are cooked slow and long in the oven, you can do most of the work in advance, too. Just prepare the leeks for the oven, refrigerate, and about 45 minutes before you're ready to serve, pop them in.
Leeks are one of the healthiest vegetables around. They're a great source of fiber, Vitamin A, Vitamin B6, iron and Vitamin C. Plus they have no cholesterol and no fat. And they are amazingly easy to prepare.
With just three ingredients, this recipe for braised leeks is simple, yet incredibly tasty. The oven does all the work for you. Just be sure to trim the leeks properly and wash them thoroughly to remove the grit that often gets trapped in the folds of leeks (see details in the recipe below).
Easy Braised Leeks
- 6 large leeks
- 1 Tbsp. olive oil
- 1 cup vegetable broth
- kosher salt and pepper to taste
Preheat the oven to 425 degrees F. To prepare the leeks, trim off the dark green stalks and the roots. Next, slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit there about 10 minutes. Most of the grit will fall to the bottom of the bowl. Rinse the leeks again, checking between the folds to make sure all the grit is gone. Dry the leeks with a paper towel.
Spray a 9 x 13 baking dish with nonstick cooking spray. Set the leeks in the baking dish, cut side up. Brush with the olive oil. Roast 20 minutes, tossing halfway through to make sure they don't get too brown. Pour vegetable broth over the leeks. Roast another 10 minutes or until leeks are tender. Season with kosher salt and pepper. Serve immediately.
Serves 6.
Per serving: 81 calories, 3 g fat (0 g saturated fat), 0 mg cholesterol, 13 g carbohydrate, 2 g fiber, 2 g protein, 30% Vitamin A, 18% Vitamin C, 5% calcium, 11% iron
For more great vegetable recipes, see also:
- Oven Roasted Vegetables
- Broccoli with Garlic and Pine Nuts
- Roasted Cauliflower with Sea Salt
- Roasted Brussels Sprouts
- Green Beans and Tomatoes
- Steamed Broccoli and Cauliflower
