Information
Notes
I make these each year for Thanksgiving, using some jealously guarded turkey stock made the year before. (A recipe for turkey stock is in my book Soup, A Way of Life.) These stay pale in color and can be happily prepared using canned chicken broth. They are good for vegetarians and excellent hot or cold. The leeks vinaigrette variation is a traditional French bistro dish made with non-meat stock. Using the leek broth will give a more intense leek flavor and a completely vegetarian dish.
Ingredients
- ½ cup olive oil
- 5 pounds leeks, trimmed to 6 to 7 inches and cleaned
- 10 cups Basic Chicken Stock, Leek Broth (see Notes), Vegetable Broth or commercial chicken or vegetable broth
- 1 lemon, sliced very thinly and seeded
- Kosher salt and freshly ground black pepper to taste
Directions
Preheat the oven to 350°F.
Using some of the oil, grease a roasting pan large enough to hold the leeks comfortably in a single layer. Arrange the leeks in a single layer and pour the stock over.
Bake until very tender, for about 2 hours. Fifteen minutes before the leeks are done, arrange the lemon slices over them and add the remaining olive oil.
Season with salt and pepper, and serve hot or cold.
Microwave Variation
Place the leeks in 2 layers in a 14 × 9 × 2-inch oval dish. Pour in 2 cups stock. Arrange 2 lemons, sliced as above, in an even layer over the leeks. Drizzle with the olive oil.