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.
Serves 4
Preparation
- 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.
- 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.
- 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
Dining and Cooking