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

  1. 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.
  2. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 50 minutes. Prick plastic to release steam.
  3. Remove from oven and uncover. Season with salt and pepper. Serve hot or cold.

Dining and Cooking