Leeks With Anchovy Butter

Ingredients

• Salt
• 6 thin leeks, trimmed, halved lengthwise and washed
• 4 tablespoons butter, softened
• 4 anchovy fillets, drained
• 1 tablespoon chopped parsley
• 1 teaspoon chopped basil
• 1 tablespoon chopped shallot
• 1 teaspoon lemon juice, plus more to taste
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    194 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 3 grams protein; 33 milligrams cholesterol; 175 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Using cooking twine, tie the leeks into two bunches. Bring a large pot of salted water to a boil. Add the leeks and cook until tender, 6 to 8 minutes. Drop into ice water to stop the cooking. Drain, then press out excess water on a towel. Set cut-side up in a large baking dish.
2. Preheat the oven to 450 degrees. Place the butter, anchovies, parsley, basil, shallot and lemon juice in a large bowl. Mash with a fork or potato masher until well blended and the anchovies have dissolved into a paste. Season to taste with salt and pepper.
3. Spread the butter mixture over the cut sides of the leeks. Bake for 5 minutes or until warmed through. Squeeze over more lemon juice, if you like.

30 minutes