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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"If you can mock a leek, you can eat a leek!" -William Shakespeare

The refrigerator light goes on...

I love fondant potatoes. They turn out rich and creamy and full of flavor from the stock they absorb. This recipe, cooking leeks as if they were potatoes, is just as good and super simple to make.

The key to this recipe is to get the pan hot and add the oil and butter, then sear the leeks on either side to get them a bit browned before adding the braising liquid.


 

Fondant Leeks

Servings: 2 | Serving size: about 3/4 cup

Cooking time: 60 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.

2 large leeks
1 tsp. unsalted butter
2 tsp. extra virgin olive oil
1 Tbsp olive oil
1/8 tsp salt
1/2 cup no salt added vegetable stock

Fondant Leeks, a delicious side dish recipe from Dr. Gourmet

Place a large skillet in the oven and preheat to 325F.

Cut the white part away from the green part of the leek, and reserve the green part of the leek for another recipe.

Slice the root of the leek (the white part) about 1/8 of an inch from the bottom of the leek, and discard the root.

Cut the remaining white part of the leek into 2-3 inch pieces (depending on the size of the leek).

Place the butter and olive oil in the skillet and place the leeks,standing up on end in the pan.

Return the skillet to the oven and roast for about 15 minutes.

Turn the leeks over to the other cut side and roast for an additional 10 minutes.

Add the salt and vegetable stock and return the pan to the oven.

Braise the leeks for another 25 to 30 minutes until most of the liquid has evaporated.

Serve.

Nutrition Facts

Serving size = about 3/4 cup

Servings = 2

.

Amount Per Serving

Calories 111 Calories from Fat 63
% Daily Value
Total Fat 7g 11%
    Saturated Fat 2g 10%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 5mg 2%
Sodium 166mg 7%
Total Carbohydrates 13g 4%
    Dietary Fiber 2g 8%
    Sugars 3g
Protein 1g
Vitamin A 30% Vitamin C 20%
Calcium 6% Iron 10%
Vitamin K 45mcg Potassium 161 mg