Oral Allergy Syndrome Friendly Lemon Braised Leeks

Total time45 min

Prep time10 min

Cook time35 min

Oral Allergy Syndrome Friendly Lemon Braised Leeks

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Ingredients

4 servings

4 large leeks (about 2 lb), white and light-green parts only
3 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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4 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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