Braised Leeks with Warm Pancetta Dressing

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 1 large carrots cut into (3-inch) pieces
• 1.5 cups less-sodium chicken broth fat-free
• 1  garlic clove crushed
• 0.3 teaspoon kosher salt 
• 1 Dash kosher salt 
• 2 tablespoons leek finely chopped
• 4  leeks trimmed halved lengthwise
• 2 tablespoons brown sugar light
• 1 teaspoon olive oil 
• 1 ounce pancetta finely chopped
• 0.3 cup red wine vinegar 
• 1  thyme sprig 

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• sieve
• baking pan

Directions

1. Preheat oven to 32
2. To prepare leeks, arrange leek halves in an 8-inch baking dish; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Add broth and next 3 ingredients (through 1 thyme sprig).
4. Cut 1 (8-inch) square of parchment paper; lightly coat with cooking spray.
5. Place parchment over leek mixture, coated side down.
6. Bake at 325 for 50 minutes or until leeks are tender.
7. Let stand 5 minutes; drain cooking liquid through a sieve over a bowl, reserving solids.
8. Place cooking liquid in a small, heavy saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 8 minutes). Chop cooked carrot; set aside. Coarsely chop cooked garlic; set aside.
9. To prepare dressing, heat oil in a small skillet over medium-high heat.
10. Add pancetta to pan; saut 5 minutes or until crisp. Stir in garlic and chopped leek; saut 2 minutes, stirring occasionally.
11. Sprinkle with sugar; saut 1 minute or until sugar dissolves. Stir in vinegar; simmer 2 minutes.
12. Add braising liquid, 1/8 teaspoon pepper, and dash of salt; simmer 2 minutes or until slightly thick.
13. Remove from heat. Arrange leek halves in a serving dish; sprinkle with carrot.
14. Drizzle pancetta mixture over leek halves.
15. Garnish with thyme sprigs, if desired.