Whole 30 Gluten Free Braised Leeks

Total time45 min

Prep time10 min

Cook time35 min

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Ingredients

4 servings

4 large leeks (about 2 lb), white and light-green parts only
2 tbsp unsalted butter
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Monty's Dairy Free Plant-Based Butter Original Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
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Chef's tip
Use 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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