Rye Free Lemon 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
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
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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