Poached Leeks With Lemon-And-Parsley Oil

Ingredients

• 8 medium-size leeks, white and light green parts only, washed well
• 2 teaspoons fresh lemon juice
• 2 teaspoons lemon-and-parsley oil (recipe above)
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    116 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 328 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring a large pot of lightly salted water to the boil. Reduce to a simmer. Add leeks and cook until tender, about 25 minutes. Drain well and set aside to cool. Place leeks on a plate and drizzle with the lemon juice and lemon-and-parsley oil. Sprinkle with salt and pepper. Can be served cold or at room temperature.

30 minutes