Description
These tender braised leeks are a delicious, easy, flavorful vegetable side that just melts in your mouth. Made with simple ingredients, they are vegan and gluten-free.
Ingredients
Units
Scale
- 4-6 large leeks (similar diameter)
- 3 tablespoons olive oil
- salt and pepper to taste
- 3/4 cups veggie broth
- 10 thyme sprigs, divided
Optional garnish: Goat cheese crumbles or lemon zest
Instructions
- Preheat the oven to 375F
- Prep the leeks. Slice the white and light green parts of the leeks into equal 1 ½-inch rounds. I usually use as much of the tender part of the leek as possible. Rinse if necessary, pat dry.
- Saute. Heat a large oven-proof skillet or braiser over medium-low heat. Add the oil, and season the pan with salt and pepper, swirling it around, then add the leeks. Let them get perfectly golden brown, checking often so they don’t get overly dark. Use tongs to flip them over.
- Add braising liquid. Add the vegetable stock and half of the thyme sprigs. Bring to a simmer.
- Bake. Cover tightly, place in the oven, and bake until meltingly tender, 25-30 minutes.
- Uncover. Add remaining thyme sprigs, spoon some of the braising liquid over the leeks, and test for doneness. (They should be meltingly tender; if not, replace the cover and check again in 10 minutes.)
- Optional goat cheese: If using goat cheese, crumble it over the leeks, let it soften in the oven until melty, roughly 5 more minutes, uncovered. Add lemon zest if you like.
Notes
Chef’s note. The flavor combination of creamy goat cheese and leeks is exceptional, but the leeks are truly delicious on their own.
Storage. Braised leeks will keep up to 4 days in an airtight container in the fridge. They can also be frozen for 3 months.
Nutrition
- Serving Size: 4 slices
- Calories: 147
- Sugar: 3.8 g
- Sodium: 710.9 mg
- Fat: 10.8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 13.2 g
- Fiber: 1.6 g
- Protein: 1.3 g
- Cholesterol: 0 mg
