Emulsifier Free Vegan Braised Leeks with Toasted Almonds
Total time50 min
Prep time15 min
Cook time35 min
5.0(13)
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Learn more →Ingredients
4 servings
- 4 medium leeks (about 2 lb total), roots trimmed, dark green tops removed
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 3 garlic cloves, thinly sliced
- ½ cup dry white wine
- 1 cup vegetable broth
- 3 sprigs fresh thyme
- 1 tbsp vegan butter
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ⅓ cup sliced almonds
- 2 tbsp fresh flat-leaf parsley, finely chopped
- flaky sea salt, for finishing (optional)
Instructions
- 1
Halve the leeks lengthwise. Rinse each half under cold running water, fanning the layers to flush out any grit, then pat dry with paper towels.
- 2
Heat the olive oil in a large skillet or wide braising pan over medium-high heat until shimmering. Place the leek halves cut-side down in a single layer and cook, undisturbed, for 4–5 minutes, until the cut faces are deep golden brown.
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