Leeks with Tomatoes and Olive Oil

"Save the water that you boil the leeks in for use in soups. It has a wonderfully intense flavor," Jacques says.

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  • Makes: 4 servings
  • Serving Size: 1 cup
  • Hands On:
  • Total Time: 30 mins

Leeks with Tomatoes and Olive Oil

Directions

  1. Bring 2 cups water to a boil in a deep skillet. Add the leeks and bring back to a boil, then reduce the heat and boil gently, covered, 15 minutes or until tender. Drain, reserving liquid for use in soups, if desired.
  2. When they are cool enough to handle, squeeze the leeks to extract most of the remaining liquid (reserve it with the rest of the liquid). Cut the leeks into 2-inch pieces and arrange them in a gratin dish, mixing the white and green parts. Mix the tomato, oil, vinegar, mustard, Worcestershire, salt, and pepper. Spoon over leeks. Serve at room temperature.

From the Test Kitchen

*

Trim off the root end of the leek and remove and discard the first outer leaf. Trim the next leaf just below where it separates and the color begins to lighten. Rotate the leek and trim the next leaf about an inch below that, where the color lightens. Rotate and continue trimming the leaves until you are left with the most tender inner leaves. Split the leek lengthwise, up to the pale white part, about 4 times and rinse well in water to remove the dirt.

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Nutrition Facts (Leeks with Tomatoes and Olive Oil)

  • Per serving:
  • 155 kcal ,
  • 10 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 0 mg chol. ,
  • 412 mg sodium ,
  • 15 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 2 g pro.
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