New This Month

Braised Leeks


The earthy flavor of this fall vegetable is a delicious addition to the dinner table.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2003


  • 4 leeks, (2 1/2 to 3 pounds)
  • 4 cups reduced-sodium canned chicken broth
  • 2 tablespoons cold butter
  • 2 tablespoons chopped fresh parsley
  • Coarse salt and ground pepper


  1. Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.

  2. Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.

  3. Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.

Reviews Add a comment

  • Vanilla_Bean
    1 JUL, 2012
  • Vanilla_Bean
    1 JUL, 2012