Tomato-Orange Braised Leeks
Sweet and spicy, these are great as part of buffet or on a vegetable platter.
  • 4 medium leeks
  • 1 cup reduced-sodium spicy tomato-vegetable juice
  • 3 strips (3- x 1/2-inch) orange zest
  • 2/3 cup orange juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil

1. Trim root ends off each leek. Trim tough dark green tops off, then quarter each leek lengthwise up to but not through the root. Swish leeks in a bowl of lukewarm water, easing leaves apart to remove grit. Lift out leeks, leaving grit behind; repeat as needed with clean water until no grit remains.

2. In large skillet, combine tomato-vegetable juice, orange zest, orange juice, garlic, salt, thyme, and cayenne. Bring to a boil, reduce to a simmer, and add leeks. Cover and cook until leeks are tender, about 30 minutes.

3. With slotted spoon, transfer leeks to serving platter. Add oil to sauce in skillet, return to a boil, and cook, stirring constantly, for 1 minute. Spoon sauce over leeks and serve hot, warm, or chilled.

Nutritional Information
Per serving: 121 calories, 3.8g total fat, 0.5g saturated fat, 2.5g monounsaturated fat, 0.5g polyunsaturated fat, 2g dietary fiber, 2g protein, 20g carbohydrate, 0mg cholesterol, 394mg sodium.
Good source of: folate, iron, manganese, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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