Oven-braised Leeks from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax an

Name: Oven-braised Leeks from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax an
Ingredients: 1 tablespoon olive oil or 2 tablespoons reduced-sodium canned chicken broth, fat skimmed; Fresh thyme sprig or pinch dried thyme (optional); 1 strip lemon zest; Salt; Freshly ground pepper; 8 medium leeks, roots, green tops, and outside leaves trimmed, thoroughly rinsed in warm, then cold water

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Leeks are sometimes very sandy. Make sure to rinse them thoroughly in several changes of water. If they are large, partially slit them lengthwise so the rinse water can reach between the leaves to ...

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Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Colander
Baking dish
Aluminum foil
Oven
Fork
Spoon

Ingredients

1 tablespoon olive oil or 2 tablespoons reduced-sodium canned chicken broth, fat skimmed
Fresh thyme sprig or pinch dried thyme (optional)
1 strip lemon zest
Salt
Freshly ground pepper
8 medium leeks, roots, green tops, and outside leaves trimmed, thoroughly rinsed in warm, then cold water