Ingredients
| 6 | leeks (about 3 pounds), trimmed of all but 2 inches of greens | 1 | tsp salt, divided | 1/2 | lemon, cut in 2 pieces | 2 | bay leaves | 2 | cups orange juice | 1 | small vine-ripe tomato (5 ounces), seeded and halved crosswise | 1/4 | tsp fennel seeds, crushed | 1/8 | tsp fresh ground black pepper | 1/2 | tbsp olive oil |
Description
This Is An Easy Way To Instantly Add Taste To A Root With A Naturally Subtle Flavor.
Shape
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