Eosinophilic Esophagitis Friendly Gluten Free Braised Leeks
Total time45 min
Prep time10 min
Cook time35 min
4.8(18)
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Learn more →Ingredients
4 servings
- 4 large leeks (about 2 lb), white and light-green parts only
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- ½ cup dry white wine
- 1 cup chicken broth
- 4 sprigs fresh thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1 tbsp fresh flat-leaf parsley, finely chopped (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. Rinse under cold running water, fanning the layers to flush out any grit, then pat dry with paper towels.
- 2
Melt the butter with the olive oil in a large skillet or wide sauté pan over medium heat until the butter is foamy and just beginning to subside.
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