AIP Friendly Coconut-Cream Braised Leeks
Leeks don't often get the spotlight, but braised low and slow in a rich coconut milk sauce, they transform into something genuinely luxurious — silky, tender, and deeply savory. The process starts with a hard sear cut-side down, which builds a golden caramelized crust before the leeks ever hit the oven, and that layered flavor carries all the way through to the finished dish. Grated ginger, turmeric, and sliced garlic bloom in the pan before the coconut milk and bone broth go in, creating a braising liquid that reduces into a glossy, lightly spiced sauce. Apple cider vinegar adds just enough brightness to balance the richness of the full-fat coconut milk, and fresh thyme ties everything together with an herby, aromatic note. This kind of recipe can be surprisingly hard to find when you're navigating a protocol that eliminates grains, legumes, dairy, eggs, and nightshades — every ingredient here clears those hurdles without any substitutions or workarounds. Serves four as a side, and a scatter of fresh parsley over the top before serving makes it look as good as it tastes.
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Learn more →Ingredients
4 servings
- 4 medium leeks (white and light-green parts only), halved lengthwise
- 2 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 4 sprigs fresh thyme
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Rinse the halved leeks thoroughly under cold running water, fanning the layers to remove any grit, then pat dry with paper towels.
- 2
Melt the coconut oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the leeks cut-side down in a single layer and sear, undisturbed, for 4–5 minutes until the cut faces are golden and lightly caramelized. Transfer the leeks to a plate.
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