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This simple and elegant recipe is from the Master herself—Julia Child. Superb taste!.


Prep Time: 1 hour    Serving Size: 6

  • 6 large or 12 small leeks
  • 2 cups chicken broth
  • salt and pepper
  • 2 tablespoons butter (more for sauce)

Heat oven to 350. Trim the root end of the leeks, being careful to keep leaves attached. Trim top of leaves so that leeks are 6 to 7 inches long. Slit each leek lengthwise down to where the white begins; give the leeks a quarter turn and slit again. (If leeks are extremely fat, simply cut them in half lengthwise). Wash thoroughly under clod water, spreading each leaf apart to rinse off all dirt and grit. Place leeks in a buttered baking dish. Pour broth over leeks to cover them halfway. Salt and pepper to taste; dot with butter. Cover and bake 30 to 40 minutes. Allow to cool slightly, about 15 minutes, basting frequently with the liquid. Remove leeks to a serving platter and pour remaining juices into saucepan. Rapid boil down the juices until almost syrupy. Taste for salt and pepper, adjust, then swirl in 2 to 3 tablespoons of butter. Spoon over leeks and serve.


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