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.
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
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.
xo. cheers. namaste.
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- ▼ 2014 (8)