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Braised Leeks |
Recipe Ingredients:
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6 medium sized leeks
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1/4 cup unsalted butter
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1/3 cup water
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1/4 teaspoon coarse sea salt
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1/4 cup freshly grated Parmigiano-Reggiano
Slice off the root end of each leek. Cut each one in half lengthwise.
Wash thoroughly. Put them in a long shallow casserole or sauté pan. Add
butter, water and salt. Cover. Cook on medium low for 15-25 minutes,
until tender, turning them from time to time. When tender, remove lid
and turn up the heat, boiling away all the liquid. Add the cheese,
mixing in lightly. Transfer to platter and serve. |
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Kosher Italian Recipes -->
Kosher Vegetable Meals
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Onions
--> Vegetable |
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The
leek, Allium ampeloprasum var. porrum (L.),
also sometimes known as Allium porrum, is a
vegetable which belongs, along with the
onion and garlic, to the Alliaceae family.
Two related vegetables, the elephant garlic
and kurrat, are also variant subspecies of
Allium ampeloprasum, although different in
their uses as food.
The edible part of the leek plant is a
bundle of leaf sheaths which is sometimes
called a stem or stalk. |
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