No ImageBraised Leeks

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  1. FoodieChick

    My husband didn’t know he liked leeks until I made this, the dish was devoured by everyone. Incredibly delicious! My only problem was that it was hard to cut the leeks because they were so soft, so it was a little bit sloppy to eat with guests.

  2. Basak


    When you say 4-6 leeks, how big are they? The ones I get in the Netherlands are quite large (the white shanks about 25 cm, with 5-6 cm in diameter) but I know there are also much smaller ones… Could you convert those 4-6 leeks into grams for me please :) would make it so much easier. Thanks!

    Sorry, I don’t really know grams so I can’t help you there. But I would say 4-6 medium-sized leeks. If you have the really large ones, use four, if they are narrow and small, use six. It’s not an exact thing. ~Hank

  3. Meg Brookman

    Just want to chime in with Christina and The Good Soup about leek tops. Here’s what I wrote on my Facebook page when sharing your braised leeks recipe:

    Delectable–but do save the dark green tops as well. Wash thoroughly, cut into very thin strips, saute in oil or butter until soft, and use as decorative garnish on pasta, soups, bean dishes, baked potatoes, cauliflower, stews, cottage cheese, fondue…. You’ll find it looks lovely and tastes yummy.

  4. Victoria

    Made this tonight for my husband and I. It was AMAZING! The funny thing is I forgot to reduce the liquid but my husband has now requested we grow leeks this summer! By the way he is in heaven because I am making things from this blog almost every night a week. With the exception of having to use up the leftovers since it is us two :)


  5. The Good Soup

    Yes, the green ends of leeks do have a bad reputation, don’t they? They wouldn’t be any good braised, because, if kept unsliced, they remain quite stringy even after long cooking. But when sliced finely, the greens have a faintly oniony, sweet spring flavour. I often slice them finely into rings and then sweat them down for the base of a risotto or soup.
    It’s quite difficult to get long white stems when growing leeks at home or organically. I know it’s a matter of blanching, but commercial blanching must be a very thorough process! Also, it’s worth growing them, or finding an organic source, as they are a high chemical dependent crop when grown conventionally.

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