Eosinophilic Esophagitis Friendly Vegan Simple Braised Leeks
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Learn more →Ingredients
4 servings
- 4 large leeks (about 2 lb), white and light-green parts only
- 2 tbsp olive oil
- ½ cup dry white wine
- ½ cup vegetable broth
- 4 sprigs fresh thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
For serving
- 1 tbsp fresh flat-leaf parsley, 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, then rinse under cold running water, fanning the layers to remove any grit. Pat dry with a clean towel.
- 2
Heat the olive oil in a large skillet or wide sauté pan over medium heat until shimmering. Arrange the leek halves cut-side down in a single layer and cook, undisturbed, for 4–5 minutes, until the cut sides are golden and lightly caramelized.
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