House Works: Using Leeks

On the show, we like to introduce you to foods you may not be used to eating.

In this House Works, Chef Judy Gillard tells us about leeks. They are related to onions, but their flavor is much milder. In fact, many onion-haters like them! So, here's our recipe for leeks. You may want to give it a try.

Leeks with white wine
Judy Gilliard
Servings: 4

4 each leeks, washed trimmed and sliced in 1 inch slices
1/2 cup white wine
1 teaspoon turbinado sugar
2 tablespoons creme fraiche
1/2 teaspoon Judy's seasoning
2 tablespoons chopped parsley
1/2 teaspoon lemon zest

Wash the leeks thoroughly and trim off the very tough green tops and the woody base. Make sure you have some of the green as well as the white of the leeks. Cut the leeks into 1" diagonal slices.

Put into a large saucepan and add the white wine. Add the raw sugar and mix in. Bring to the boil, reduce to simmer and simmer for 10 to 12 minutes. Add the creme fraiche, Judy's seasoning, and sprinkle in fresh parsley.

Per Serving (excluding unknown items): 99 Calories; 2g Fat (25.5% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 7mg
Cholesterol; 24mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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