Leeks, together with onions and garlics, belong to the Allium vegetables. And this group of vegetables has been shown to support many health problems related to oxidative stress and chronic low-level inflammation.
Ingredients A:
4 Leeks
Ingredients B:
- 1 clove garlic, crushed
- Salt
- 1 lemon, juice and zest
- 8 tbsp olive oil
Ingredients C:
- 1 cup vegetable stock
- 2 bay leaves
Ingredients D:
1 lemon cut in wedge for garnish
Method:
- To prepare Leeks – Trim off the top 1/3 of the green leaves, cut the roots. Split lengthwise in half. Slightly open the leaves and thoroughly wash to remove the debris and dirt in between the leaves. Drain.
- Preheat oven to 325°F (160°C).
- Mix Ingredients B together in a bowl
- Brush oil on a cookie sheet or large ovenproof dish.
- Place the leeks inside, single layer, opened like fans.
- Drizzle Ingredients B over the leeks.
- Pour over Ingredients C.
- Cover the dish with aluminum foil. Bake for 45 minutes.
- Serve the leeks on flat plate; pour remaining cooking liquid over the leeks.
- Serve and garnish with the lemon pieces.
Serves 4
© Copyright 2015 Michael Lam, M.D. All Rights Reserved.
