Directions:
- Preheat oven to 400°. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sprinkle leeks with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Sauté leeks, in 2 batches, adding 2 tablespoons oil to pan between batches. Place sautéed leeks, cut sides up, in a 13- x 9-inch baking dish.
- Add remaining 1/4 cup oil to skillet; heat over medium heat. Add shallots, thyme, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon pepper. Cook about 4 minutes or until shallots are tender.
- Stir in wine, increase heat to medium-high, and cook until reduced by half. Stir in stock, and bring to a boil. Remove from heat, and pour mixture over leeks. Bake 30 minutes or until leeks are tender when pierced with a fork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1761.08 Kcal (7373 kJ) | ||
| Calories from fat | 1108.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 123.18g | 190% | |
|---|---|---|---|
| Cholesterol | 14.4mg | 5% | |
| Sodium | 2941.07mg | 123% | |
| Potassium | 2113.67mg | 45% | |
| Total Carbs | 125.97g | 42% | |
| Sugars | 44.94g | 180% | |
| Dietary Fiber | 16.1g | 64% | |
| Protein | 30.14g | 60% | |
| Vitamin C | 80.7mg | 135% | |
| Iron | 12.8mg | 71% | |
| Calcium | 414mg | 41% | |
| Amount Per 100 g | |||
| Calories | 124.18 Kcal (520 kJ) | ||
| Calories from fat | 78.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 190% | |
|---|---|---|---|
| Cholesterol | 1.02mg | 5% | |
| Sodium | 207.39mg | 123% | |
| Potassium | 149.05mg | 45% | |
| Total Carbs | 8.88g | 42% | |
| Sugars | 3.17g | 180% | |
| Dietary Fiber | 1.14g | 64% | |
| Protein | 2.12g | 60% | |
| Vitamin C | 5.7mg | 135% | |
| Iron | 0.9mg | 71% | |
| Calcium | 29.2mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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