Braised Leeks with Warm Pancetta Dressing

Photo by Randy Mayor
Ingredients
- ¼ cup red wine vinegar
- Cooking spray
- Leeks:
- 2 tablespoons finely chopped leek
- Dash of kosher salt
- 1 garlic clove, crushed
- 1 large carrot, cut into (3-inch) pieces
- + 31 more ingredients
-
- 2 tablespoons finely chopped leek
- 1/8 teaspoon freshly ground black pepper
- Thyme sprigs (optional)
- Thyme sprigs (optional)
- ¼ teaspoon freshly ground black pepper
- 4 leeks, trimmed and halved lengthwise
- 1 thyme sprig
- 1 ½ cups fat-free, less-sodium chicken broth
- ¼ teaspoon freshly ground black pepper
- 1/3 cup finely chopped pancetta (about 1 ounce)
- Remaining ingredient:
- Dressing:
- 1/3 cup finely chopped pancetta (about 1 ounce)
- Remaining ingredient:
- Dressing:
- ¼ teaspoon kosher salt
- ¼ teaspoon kosher salt
- 1 garlic clove, crushed
- Cooking spray
- 4 leeks, trimmed and halved lengthwise
- 1 thyme sprig
- Leeks:
- 1 teaspoon olive oil
- 2 tablespoons light brown sugar
- 1/8 teaspoon freshly ground black pepper
- ¼ cup red wine vinegar
- 1 teaspoon olive oil
- 2 tablespoons light brown sugar
- 1 ½ cups fat-free, less-sodium chicken broth
- Dash of kosher salt
- 1 large carrot, cut into (3-inch) pieces
1. Preheat oven to 325°. 2. To prepare leeks, arrange leek halves in an 8-inch baking dish; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broth and next 3 ingredients (through 1 thyme sprig). Cut 1 (8-inch) square of parchment paper; lightly coat with cooking spray. Place pa...
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