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Title: Oven-Braised Leeks

2 C vegetable stock
1 - stalk celery, chopped
1 - medium lemon, juice of
1 t whole black peppercorns
1 t whole coriander seed
1/4 t dried oregano
3 lbs. leeks, trimmed and washed
0 - salt and pepper to taste
2 T olive oil

Preheat the oven to 375° F. In a small saucepan, bring the broth, celery, lemon juice, peppercorns, coriander, and oregano to a boil over high heat. Reduce the het to medium and simmer briskly 10 minutes. set aside.

Arrange the leeks in a gratin or shallow baking dish just large enough to hold them without touching in a single layer. Season with salt and pepper, then drizzle with the olive oil, turning the leeks to coat. Pour the broth mixture over the leeks, cover tightly with foil and bake 25-30 minutes for large leeks, or 12-15 minutes for small, or until the leeks are just softened.

Remove the foil and bake 10-20 minutes, or until the leeks are lightly browned and tender when pierced through the center with the tip of a sharp knife. Turn a few times with tongs. Remove from the oven and transfer the leeks with tongs to a serving bowl.

Return the cooking liquid to the saucepan and reduce over high heat until about 1/2 cup liquid remains. Strain over the leeks. Let cool to room temperature before serving.

From Vegan Italiano
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