Leeks in dilled lemon butter
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Leeks -- about 3/4 lbs. |
| ¼ | cup | Chicken broth |
| ¼ | cup | Margarine |
| 1½ | tablespoon | Lemon juice |
| 1 | tablespoon | Chopped fresh dillweed -- or |
| 1 | teaspoon | Dry |
| 1 | dash | White pepper |
Directions
From: Bobb1744@...
Date: Fri, 17 May 1996 20:55:54 -0400 Remove roots from leeks. Leave 4" of dark leaves. Split in ½ lengthwise.
Wash well. Combine leeks and chicken broth in 12x8" pan. Cover with plastic wrap. Vent. Microwave on High for 8-10 minutes until tender.Rearrange after 4 minutes. Drain. Set aside. In glass measure, Microwave ¼ cup margarine to melt. Add lemon juice, dill and white pepper. Pour over leeks. Toss gently. Cover and Microwave on High for 1-2 minutes to heat. Serve immediately.
Recipe By : R. Banghart
Posted to Master Cook Recipes List, Digest #90
Related recipes
- Baked leeks
- Battered leeks
- Braised leeks
- Braised leeks with lemon
- Creamed leek soup
- Creamed leeks (mf)
- Drunken leeks
- Julienned leeks and vegetables in mustard butter
- Leeks and fish hollandaise
- Leeks au gratin
- Leeks in olive oil
- Leeks in pastry
- Leeks in red wine
- Leeks in vinaigrette
- Leeks with brown butter
- Leeks with lemon and sugar
- Leeks with olives & parsley
- Lots of leeks tart
- Luscious leeks
- Melted leeks