Leeks, a winter crop during the Bay Area, are looking in farmers' markets currently. As part of all the onion family, leeks are seen to have anti-inflammatory, antioxidant, along with anti-cancer benefits. Even more desirable, they are delicious and straightforward to cook.

Here's an impressive dish created from fresh leeks that one can make in less than one hour.

Braised Leeks

You needs:

  • 10-12 small leeks, or simply 3-4 large leeks.
  • 1 1/2 drink chicken stock (or vegetable stock to help with making it vegetarian)
  • 2 tablespoons butter
  • sea sodium and freshly ground pepper

Cut the foundation ends off the leeks as well as line them up. Cut off the darker green ends in order that the leeks are all with regards to 6 or 7 in . long, Then cut each leek by 50 percent lengthwise, exposing the clleular layers.

Wash the leeks meticulously, ruffling the layers slightly. Leeks tend to possess sand or dirt in one of many layers, so look cautiously as you're washing.

If you have been using large leeks, cut the halves by 50 % again lengthwise. Lay the leeks out just around two layers deep inside of a pan that can go on the stove as well as with the oven. A large frying pan work fine, as long considering that it has an oven-proof control.

Heat the cookware to 325 degrees.

Pour the broth within the leeks. Dot the top with all the butter, cut in items. Sprinkle with 1/2 teaspoon sea salt and also a little freshly ground charcoal pepper. Bring the broth for a boil and then reject the heat. Simmer regarding 15 minutes.

Cover the pot very loosely with aluminum foil and input it into the hot range. After 20 - 25 seconds, the liquid should be mostly gone plus the leeks will be juicy. Serve them with several of the syrupy liquid spooned finished.

Braised leeks makes a fantastic accompaniment to sausages. They're going great with other veg, like roasted asparagus in addition to beets. They are mouth watering with baked or steamed taters or steamed rice.


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