Eosinophilic Esophagitis Friendly Lemon Braised Leeks
Total time45 min
Prep time10 min
Cook time35 min
4.9(23)
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Learn more →Ingredients
4 servings
- 4 large leeks (about 2 lb), white and light-green parts only
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ cup bone broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 4 sprigs fresh thyme
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Trim 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.
- 2
Heat the olive oil in a large skillet or wide braising pan over medium heat until shimmering. Lay the leeks 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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