Stewed 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, making them soft and full of flavor. A splash of fresh lemon juice adds a fresh and citrusy note. This dish is simple to prepare but rich in taste.
Clean the leeks: remove the outer leaves and keep only the white part
Cut the leeks in half to obtain a total of 16 sections
Heat the oil in a saucepan and lightly brown the leeks on all sides
Add the bay leaf and the other herbs, the peeled and halved garlic clove, 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 tender
Then remove from the heat and transfer to a serving dish
Reduce the cooking liquid until slightly thickened, then pour it over the leeks
Serve hot or warm
Pan
Knife
Chopping Board
Store leftovers in the refrigerator for up to 2 days
You can serve Stewed Leeks as a side dish or as a base for a vegetarian main course
Italy
| 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 |
