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Recipe by
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Trim the leeks: remove the outermost leaves and keep only the white part
Step 2 of 9: Cut the leeks in half so that you end up with 16 short pieces in total
Step 3 of 9: Heat the oil in a casserole dish and lightly brown the leeks on all sides
Step 4 of 9: Add the bay leaf and the other herbs, the peeled garlic clove cut in half and the saffron
Step 5 of 9: Salt, pepper and moisten with the broth and lemon juice
Step 6 of 9: Let the leeks cook covered over medium heat for about 25 minutes or until they are tender
Step 7 of 9: Then remove them from the heat and transfer them to a serving dish
Step 8 of 9: Reduce the cooking liquid until it is slightly thick, then pour it over the leeks
Step 9 of 9: Serve them hot or warm
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In gray: not detected
| Average values | Per serving450 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 976 kJ233 kcal | 217 kJ52 kcal |
| Fat | 9.59 g | 2.13 g |
| of which saturated fatty acids | 1.35 g | 0.3 g |
| Carbohydrates | 22.96 g | 5.1 g |
| of which sugars | 22.74 g | 5.05 g |
| Fibre | 12.61 g | 2.8 g |
| Protein | 8.82 g | 1.96 g |
| Salt | 0.05 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
