Sunday, January 19, 2014

Braised Leeks

Leeks are a delicious member of the Allium family - right along with onions and garlic. I absolutely LOVE leeks. Here is a simple and tasty recipe to get leeks added as a side dish for dinner. It's a slow cooking method, but the prep time is minimal.

Braised Leeks

Whole Leeks
Stock (you can use any kind, I typically use chicken, but vegetable stock would be fine as well)
Olive Oil (1-4 T, depending on how many leeks you have and how big your pan is - I used one above for 3 med size leeks)
Salt and Pepper

35-45 minutes

1.  Remove the dark green tops from the the whole leeks (save if you are going to be making stock soon). Leaving the end on, slice in quarters - still leaving whole - so that you can wash the leeks thoroughly. Put the leaks under running water - being sure to open up the leaves so that you can get the dirt out - they can be really dirty sometimes!

2. Place the leeks in a saucepan and pour in the stock to reach about halfway up the leeks. Add the oil and season with salt and pepper.

3. Bring to a boil, cover (leaving the cover slightly ajar) and braise for 30-40 minutes (until tender). Serve hot.

You can cook almost any vegetable in this way and they always turn out tender and delicious.

Happy Cooking.

xo. cheers. namaste.


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