Eosinophilic Esophagitis Friendly Ginger Braised Leeks
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Learn more →Ingredients
4 servings
- 4 large leeks (about 2 lb), white and light-green parts only
- 2 tbsp olive oil
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, thinly sliced
- 2 tbsp coconut aminos
- 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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