Candida Diet Friendly Ginger Braised Leeks

Total time45 min

Prep time10 min

Cook time35 min

Candida Diet Friendly Ginger Braised Leeks

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Ingredients

4 servings

4 large leeks (about 2 lb), white and light-green parts only
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tbsp fresh ginger, finely grated
3 cloves garlic, thinly sliced
2 tbsp coconut aminos
Ingredient note
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 teaspoons per serving, which is likely fine.
1 cup bone broth
1 tbsp apple cider vinegar
¼ tsp ground turmeric
½ tsp fine sea salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1–2 tsp olive oil, for drizzling (optional)

Instructions

1
Trim the root ends and dark-green tops from the leeks, leaving only the white and light-green parts. Halve each leek lengthwise and rinse thoroughly under cold running water, fanning the layers to remove any grit, then pat dry with paper towels.
2
Heat 2 tbsp olive oil in a large skillet or wide braising pan over medium-high heat until shimmering. Place the leek halves cut-side down in a single layer and cook, undisturbed, for 4–5 minutes, until the cut faces are golden and lightly caramelized.

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