Braised leeks

Name: Braised leeks
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 whole leeks; 4 cup reduced sodium canned chicken broth (sub beef broth); 2 tbsp cold butter; 1 coarse salt and ground pepper; 2 tbsp fresh chopped parsley

Montydawg @cook_2914198

Atlanta, Georgia

From Martha Stewart, one of my favorite recipies

Montydawg @cook_2914198

Atlanta, Georgia

From Martha Stewart, one of my favorite recipies

Saved

Ingredients

45 mins

4 servings

4whole leeks
4 cupreduced sodium canned chicken broth (sub beef broth)
2 tbspcold butter
1coarse salt and ground pepper
2 tbspfresh chopped parsley

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Steps

45 mins

1

Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
2

Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.
3

Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.