Braised Leeks with Warm Pancetta Dressing

Braised Leeks with Warm Pancetta Dressing
Photo by Randy Mayor

Ingredients

  • 1 large carrot, cut into (3-inch) pieces
  • Thyme sprigs (optional)
  • ¼ cup red wine vinegar
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons light brown sugar
  • 1 garlic clove, crushed
  • 1 teaspoon olive oil
  • + 31 more ingredients
    • 1 ½ cups fat-free, less-sodium chicken broth
    • Cooking spray
    • 1 thyme sprig
    • 1 large carrot, cut into (3-inch) pieces
    • ¼ teaspoon kosher salt
    • ¼ teaspoon kosher salt
    • 4 leeks, trimmed and halved lengthwise
    • 4 leeks, trimmed and halved lengthwise
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • Dash of kosher salt
    • Dash of kosher salt
    • 2 tablespoons finely chopped leek
    • Leeks:
    • Thyme sprigs (optional)
    • ¼ cup red wine vinegar
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons light brown sugar
    • 1 garlic clove, crushed
    • 1 teaspoon olive oil
    • 1 ½ cups fat-free, less-sodium chicken broth
    • Leeks:
    • Cooking spray
    • 1 thyme sprig
    • 2 tablespoons finely chopped leek
    • Dressing:
    • Remaining ingredient:
    • 1/3 cup finely chopped pancetta (about 1 ounce)
    • Dressing:
    • Remaining ingredient:
    • 1/3 cup finely chopped pancetta (about 1 ounce)

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...

View full recipe at My Recipes

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