Nickel Allergy Friendly Coconut-Cream Braised Leeks
Total time45 min
Prep time10 min
Cook time35 min
4.9(6)
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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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