Braised Leeks
Instructions:
Chopped leeks braised with a bit of butter make a divine side dish for mild-flavored fish. 1 bunch leeks (about 11â„2 pounds) 1 tablespoon butter or margarine 1â„8 teaspoon salt 1â„4 cup water
Makes 4 accompaniment servings. Prep: 10 minutes Cook: 15 minutes
- Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half, then crosswise into 1â„2-inch-thick slices. Rinse leeks in large bowl of cold water, swishing to remove sand. Transfer to colander to drain, leaving sand in bottom of bowl.
- In 2-quart saucepan, combine leeks, butter, salt, and water; heat to boiling over high heat. Reduce heat; cover and simmer until just tender, about 5 minutes. Remove cover; cook until water has evaporated, about 5 minutes longer.