Braised Leeks
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Recipe: #40050
January 24, 2023
Categories: Lunch, Main Dish, Side Dishes, Vegetables, Garlic, Leek, Australian, Easy/Beginner Cooking, Birthday, Christmas, Easter, Entertaining, Ladies Luncheon, Mother's Day, St. Patrick's day, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spring more
"I saw this recipe being made on everyday gourmet and knew I just had to make it. I just love this recipe. It is so worth taking the time to make this if you love your leeks!"
Ingredients
Nutritional
- Serving Size: 1 (284 g)
- Calories 306.6
- Total Fat - 19.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 1.5 mg
- Sodium - 158.9 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 3.8 g
- Sugars - 8.7 g
- Protein - 4.6 g
- Calcium - 125.2 mg
- Iron - 4.6 mg
- Vitamin C - 24.5 mg
- Thiamin - 0.2 mg
Step 1
Preheat the oven to 180°C.
Step 2
Heat a baking dish on the stove with a little olive oil. Place the leeks cut side down into the hot baking dish and brown slightly. Turn the browned leeks over and de glaze the dish with the chicken stock, season with salt and pepper to taste.
Step 3
Add the bay leaf and cover with foil.
Step 4
Place in the oven at 180°C for 15 min or until tender.
Step 5
Remove the bay leaf and drain the leeks.
Step 6
To make the herb vinaigrette:
Step 7
Combine the ingredients in a mixing bowl.
Step 8
Serve the leeks with the vinaigrette on top and extra herbs for garnish.
Tips & Variations
No special items needed.
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