Lemony Leeks

The recipe is inspired by the book French Women Don't Get Fat.




Wash and slice the white and light green parts of the leeks. Set aside the green portion for a soup stock. Place in a small saucepan and cover with water. Bring to a boil. Simmer, uncovered, for 20 minutes. Drain and reserve the broth for snacks. Drizzle the leek slices with lemon juice and olive oil and sprinkle with salt and pepper. Enjoy!

Yield: Yields 2 Servings

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