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Sugar Candied Leeks

Source: The Heritage of French Cooking
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Active Time:  5 Minutes
Total Time:  45 Minutes
  Serves 3
The humble leek, present in all European cuisines since well before the Middle Ages, was never destined to be used as a mere flavoring for broths and old "herbal" dishes. Le Menagier de Paris, written around 1390, gives a recipe for poree blanche, an ordinary soup without spices and not thick, where the white part of the leek is the main ingredient. The creators of contemporary cuisine continue to find new and delicious ways of preparing leeks.
2 tablespoons butter
2 teaspoons superfine sugar
13 oz blanched lower white parts of leeks
Sugar Candied Leeks Recipe at
Preheat the oven to 400 degrees F. In an 8 1/2 inch baking dish, combine the butter, sugar, salt and 2 tablespoons of water. Place the dish in the oven and let the butter melt. Remove from the oven and add the leeks. Turn to coat with the butter-sugar mixture. Cover the dish with foil. Cook for 40 to 45 minutes, until no water remains and the leeks are caramelized.

Serve hot in the same dish. These leeks are served with white fish, roasted meat or poultry.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 3
Calories: 153
Fat. Total: 8g
Fiber: 2g
Carbohydrates, Total: 20g
Sodium: 26mg
% Cal. from Fat: 47%
Cholesterol: 21mg
Protein: 2g
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