Eosinophilic Esophagitis Friendly Apple Cider Braised Leeks
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Learn more →Ingredients
4 servings
- 4 medium leeks (white and light-green parts only)
- 2 tbsp olive oil
- ½ tsp fine sea salt
- 3 cloves garlic, thinly sliced
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- ¾ cup bone broth
- 4 sprigs fresh thyme
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Trim the root ends and dark-green tops from the leeks, leaving only the white and light-green portions. Halve each leek lengthwise, then rinse thoroughly under cold running water, fanning the layers to remove any grit. Pat dry with paper towels.
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the leek halves cut-side down in a single layer and sear undisturbed for 3–4 minutes, until the cut faces are golden and lightly caramelized.
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