Butter Roasted Leeks
Serves 4 to 6.
Note: Pair these with roast chicken or toss with pasta, fold into an omelet or strew on pizza. From Beth Dooley.
• 4 medium leeks, trimmed, sliced in half
• 1/4 c. vegetable or chicken stock
• 2 tbsp. fresh lemon juice
• 2 to 3 tbsp. unsalted butter, melted
• Salt and freshly ground black pepper
Preheat the oven to 400 degrees.
Run the leeks under cold water to remove any dirt or grit. Pat dry.
Place the leeks in a baking dish, add the stock and lemon juice. Drizzle with the butter, season with salt and pepper. Cover the dish with aluminum foil.
Bake the leeks until fork-tender, about 30 minutes. Remove the foil and continue roasting the leeks until the color begins to darken, about 10 to 15 minutes more.
Nutrition information per serving of 6:
Calories 70 Fat 4 g Sodium 40 mg
Carbohydrates 9 g Saturated fat 2 g Total sugars 2 g
Protein 1 g Cholesterol 10 mg Dietary fiber 1 g
Exchanges per serving: 2 vegetable, 1 fat.