Braised Leeks

Prep Time:
5 mins
Total Time:
40 mins

The earthy flavor of leeks—a coveted fall vegetable—is a delicious addition to the dinner table.


  • 4 leeks, (2 ½ 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.

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