Leeks With Anchovy Butter

1. 1

   Using cooking twine, tie the leeks into two bunches.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   Add the leeks and cook until tender, 6 to 8 minutes.

4. 4

   Drop into ice water to stop the cooking.

5. 5

   Drain, then press out excess water on a towel.

6. 6

   Set cut-side up in a large baking dish.

7. 7

   Preheat the oven to 450 degrees.

8. 8

   Place the butter, anchovies, parsley, basil, shallot and lemon juice in a large bowl.

9. 9

   Mash with a fork or potato masher until well blended and the anchovies have dissolved into a paste.

10. 10

    Season to taste with salt and pepper.

11. 11

    Spread the butter mixture over the cut sides of the leeks.

12. 12

    Bake for 5 minutes or until warmed through.

13. 13

    Squeeze over more lemon juice, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.