Sweet and spicy, these are great as part of a buffet or vegetable platter.
4 medium leeks
1 cup spicy tomato-vegetable juice
3 strips (3 x 1/2-inch) orange zest 2/3 cup orange juice
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1 Trim the root ends off each leek. Trim off the tough dark green tops, then quarter each leek lengthwise up to but not through the root. Swish the leeks in a bowl of lukewarm water, easing the leaves apart to remove the grit. Lift out the leeks, leaving the grit behind. Repeat as needed with clean water until no grit remains.
2 In a large skillet, combine the spicy tomato-vegetable juice, strips of orange zest, orange juice, garlic, salt, thyme, and cayenne. Bring to a boil, reduce to a simmer, and add the leeks. Cover and cook until the leeks are tender, about 30 minutes.
3 With a slotted spoon, transfer the leeks to a serving platter. Add the oil to the sauce in skillet, return to a boil, and cook, stirring constantly, for 1 minute. Spoon sauce over leeks and serve hot, warm, or chilled. Makes 4 servings
good source of: folate, vitamin B6, vitamin C
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.