Barbara Kafka

Braised Leeks with Lemon

(from Vegetable Love, page 385) 

I make this each year for Thanksgiving, using some jealously guarded turkey stock made the year before. (A recipe for turkey stock is in my book Soup, A Way of Life.) These stay pale in color and can be happily prepared using canned chicken broth. They are good for vegetarians and excellent hot or cold. Using the leek broth will give a more intense leek flavor and a completely vegetarian dish.

1/2 cup olive oil

5 pounds leeks, trimmed to 6 to 7 inches and cleaned

10 cups Basic Chicken Stock (page 501), Leek Broth (see Vegetable Tip), Vetegable Broth (page 506) or commercial chicken or vegetable broth

1 lemon, sliced very thinly and seeded

Kosher salt and freshly ground black pepper to taste

Preheat the oven to 350°F. 

Using some of the oil, grease a roasting pan large enough to hold the leeks comfortably in a single layer. Arrange the leeks in a single layer and pour over the stock.

Bake until very tender, for about 2 hours. Fifteen minutes before the leeks are done, arrange the lemon slices over them and add the remaining olive oil.

Season with salt and pepper, and serve hot or cold. 

Serves 6 as a first course, 6-8 as a side dish

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