Braised Leeks in Orange-Fennel Dressing
Braised Leeks in Orange-Fennel Dressing

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This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: Less than 1 hour
  • Prep: 15 minutes
  • Cook: 28 minutes

Nutrition Facts

Amount per serving:
Total Calories: 104
  • 407mg Sodium
  • 22g Carbs
  • 2g Fiber
  • 2g Fat
  • 0g Saturated Fat
  • 11g Sugars
  • 2g Protein
  • 64mg Calcium
  • 2mg Iron
104407mg22g2g2g11g2g0g
This is an easy way to instantly add taste to a root with a naturally subtle flavor. Want to pair this dish with a white wine that will stand its ground? Try a chenin blanc like Domaine des Baumard Savennieres ($17), which has a lively green apple and citrus aroma. Equally good is the Oregon-produced Bethel Heights Pinot Gris ($13), a white wine with a buttery flavor and hint of toasted nuts.

Ingredients:

  • 6 leeks (about 3 pounds), trimmed of all but 2 inches of greens
  • 1 teaspoon salt, divided
  • 1/2 lemon, cut in 2 pieces
  • 2 bay leaves
  • 2 cups orange juice
  • 1 small vine-ripe tomato (5 ounces), seeded and halved crosswise
  • 1/4 teaspoon fennel seeds, crushed
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 tablespoon olive oil
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Directions:

Directions

1. Cut the leeks in half lengthwise to within 1 1/2 inches of the root end. Rinse under running water, being careful to rinse out all the sand between layers of leaves.
2. Combine the leeks, 3/4 teaspoon of salt, lemon, and bay leaves in a large skillet or Dutch oven. Add water to cover and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes, or until tender; turn leeks halfway through cooking. Drain and place in a serving bowl just large enough to hold them (11 by 7 inches).
3. Meanwhile, combine the orange juice, tomato halves, fennel, pepper, and remaining salt in the same skillet. Boil for 8 minutes or until reduced to 1 cup, pressing down on tomatoes to flatten. Discard the tomato skins. In a blender, process the mixture and oil until smooth. Pour over leeks so that they are almost submerged in juice. (Note: If the leeks are not submerged, place all in food storage bag, push out the air and seal the bag.)
4. Cool to room temperature and refrigerate for at least 4 hours, preferably overnight. Let stand at room temperature for 1 hour before serving.

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