Ingredients
- 5 pounds leeks, trimmed to 6 to 7 inches from the root end and washed well
- 5 cups chicken or vegetable broth
- 2 lemons, sliced very thin and seeded
- ½ cup olive oil
- Kosher salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (8 servings)
350 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 8 grams protein; 4 milligrams cholesterol; 271 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings as a side dish
Preparation
- Place leeks in 2 layers in a 14-by-9-by-2-inch oval dish. Pour broth over leeks. Place lemon slices evenly over leeks. Drizzle olive oil over lemons.
- Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 50 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Season with salt and pepper. Serve hot or cold.
Dining and Cooking