Braised Leeks are a delicious side dish, perfect for accompanying meat and fish. The leeks are cooked over low heat with a mixture of vegetable broth, aromatic herbs and spices, which makes them soft and full of flavor. A splash of fresh lemon juice adds a fresh citrus note. This dish is simple to prepare yet full of flavor.
Trim the leeks: remove the outermost leaves and keep only the white part
Cut the leeks in half so that you end up with 16 short pieces in total
Heat the oil in a casserole dish and lightly brown the leeks on all sides
Add the bay leaf and the other herbs, the peeled garlic clove cut in half and the saffron
Salt, pepper and moisten with the broth and lemon juice
Let the leeks cook covered over medium heat for about 25 minutes or until they are tender
Then remove them from the heat and transfer them to a serving dish
Reduce the cooking liquid until it is slightly thick, then pour it over the leeks
Serve them hot or warm
Pan
Knife
Cutting Board
Store leftovers in the refrigerator for up to 2 days
You can serve Braised Leeks as a side dish or as a base for a vegetarian main course
Italia
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| Energy (kcal) | 35.22 |
| Carbohydrates (g) | 5.27 |
| of which Sugars (g) | 5.2 |
| Fat (g) | 0.14 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 2 |
| Fiber (g) | 2.87 |
| Sale (g) | 0.01 |
