Braised leeks are a delicious side dish, perfect to accompany meat and fish. The leeks are cooked slowly with a mixture of vegetable broth, aromatic herbs and spices, which makes them tender and full of flavor. A splash of fresh lemon juice adds a bright, citrusy note. This dish is simple to prepare but rich in taste.
Trim the leeks: remove the outer leaves and keep only the white part
Cut the leeks in half so that you have a total of 16 short segments
Heat the oil in a saucepan and lightly brown the leeks on all sides
Add the bay leaf and the other herbs, the garlic clove peeled and halved, and the saffron
Season with salt and pepper, then pour in the broth and lemon juice
Cook the leeks covered over medium heat for about 25 minutes or until tender
Then remove them from the heat and transfer to a serving dish
Reduce the cooking liquid until it is slightly thickened, then pour it over the leeks
Serve 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
| Energy (kcal) | 51.36 |
| Carbohydrates (g) | 4.07 |
| of which Sugars (g) | 3.94 |
| Fat (g) | 2.92 |
| of which Saturates (g) | 0.45 |
| Protein (g) | 1.43 |
| Fiber (g) | 1.88 |
| Sale (g) | 0.12 |
