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Title:   Braised Leeks in Orange-Fennel Dressing

Nutrition facts

Serving Size 1 leek
Amount per serving
Calories 221 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 6g 9%
  Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 42g 14%
  Dietary Fiber 4g
Protein 3g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.

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

Cut leeks in half lengthwise to within 1 1/2 inches of root end. Rinse under running water, being careful to rinse out all sand between layers of leaves.

Combine leeks, 3/4 teaspoon salt, lemon and bay leaves in large skillet or Dutch oven. Add water to cover and bring to boil. Reduce heat, cover and simmer for 15-20 minutes, or until tender; turn leeks halfway through cooking. Drain and place in serving bowl just large enough to hold them (11 inches by 7 inches).

Meanwhile, combine orange juice, tomato halves, fennel, pepper and remaining salt in same skillet. Boil 8 minutes or until reduced to 1 cup, pressing down on tomatoes to flatten. Discard tomato skins. In a blender, process mixture and oil until smooth. Pour over leeks so that they are almost submerged in juice. (Note: If leeks are not submerged, place all in food storage bag, push out air and seal bag.)

Cool to room temperature and refrigerate at least 4 hours, preferably overnight. Let stand at room temperature for 1 hour before serving.

For a white wine that will stand its ground, try a chenin blanc like Domaine des Baumard Savennieres ($17), which has a lively aroma of green apple and citrus. Equally good is the Oregon-produced Bethel Heights Pinot Gris ($13), a white wine with a buttery flavor and hint of toasted nuts.

Serves: 6

Prep Time: 15 min.

Cook Time: 28 min.

Nutrition Score per serving:

% Fat24%
g Fat5.8 g; 0.8 g saturated
% Carbs70%
g Carbs41.5 g
% Protein6%
g Protein3.4 g
g Fiber3.9 g
mg Sodiumn/a
% Calciumn/a
g Calciumn/a

WW Points: 4
Cal: 221 ; Fat: 6 ; Fiber: 4

last edit by blozzom, 9/26/2006 9:41:31 AM

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