Braised Leeks

Leeks are one of my favorite side dishes. They are light and are perfect to eat in the spring or early summer. Hope you enjoy this french-style recipe!


4 Large Leeks

3 TBSPNS Earth Balance butter

1/2 tsp sugar

1/2 cup vegetable broth

1/2 tsp dried thyme

1 tsp lemon juice

Salt & Pepper (1/4 tsp each plus more to taste)


1) Trim leeks, trimming off the dark green leaves parts, leaving the light green & white parts of the leeks. Cut them in half, lengthwise, leaving the roots on. Place into a large bowl of water & swish around with your hands to clean & remove the dirt from the layers. Let them sit in the water for about 10 minutes, then remove from water, rinse & pay dry.

2) Heat a Large skillet with a lid over medium – high heat. Add 2 TBSPNS butter when pan is warmed. After butter has melted, add sugar, 1/4 tsp of salt & pepper each. Add leeks, (with cut side down on leeks) in pan in a single layer. Turn heat down to medium. Cook them until they are caramelized (about 5 minutes). Add broth & thyme along with some water as needed, as it starts to cook down (if needed). Reduce heat to low, cover & simmer for 15 minutes.

3) Take leeks out of pan & set aside.

4) With remaining liquid in pan, cook on simmer over medium heat, until thickened. This should take an extra minute or two.

5) Stir in remaining butter & the lemon juice. Add more S & P to taste.

6) Pour sauce over leeks & serve.

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