Leeks With Anchovy Butter
Updated Dec. 11, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 6thin leeks, trimmed, halved lengthwise and washed
- 4tablespoons butter, softened
- 4anchovy fillets, drained
- 1tablespoon chopped parsley
- 1teaspoon chopped basil
- 1tablespoon chopped shallot
- 1teaspoon lemon juice, plus more to taste
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
154 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 209 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using cooking twine, tie the leeks into two bunches. Bring a large pot of salted water to a boil. Add the leeks and cook until tender, 6 to 8 minutes. Drop into ice water to stop the cooking. Drain, then press out excess water on a towel. Set cut-side up in a large baking dish.
- Step 2
Preheat the oven to 450 degrees. Place the butter, anchovies, parsley, basil, shallot and lemon juice in a large bowl. Mash with a fork or potato masher until well blended and the anchovies have dissolved into a paste. Season to taste with salt and pepper.
- Step 3
Spread the butter mixture over the cut sides of the leeks. Bake for 5 minutes or until warmed through. Squeeze over more lemon juice, if you like.
Private Notes
Comments
Combined this with the salmon with anchovy-garlic butter recipe on this blog. Went great together!
A dusting of grated parmesan on the leeks before dotting with the butter to go into the oven is lovely. Also, I often substitute chopped marjoram for the basil and parsley very successfully.
Combined this with their broccoli & anchovy recipe. Perfect combination to go with rice.
This is one of those rare dishes that tastes much better than it should for the little effort involved. Put simply, it's better than the sum of its parts.
Do you bake cut side down or up?
Excellent! Instead of baking at 450, I blanched the leeks, sautéed the shallots / butter / etc., added leeks til slightly browned, and topped with parm and lemon zest. Twirl em around a fork like spaghetti!
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