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Braised Leeks

½ c. olive oil                                       

1 ½ tbsp. white wine

1 tbsp. tomato paste                           

½ tsp. sugar

1 bay leaf                                           

1 sprig thyme

4 coriander seeds, crushed                 

4 peppercorns

1 tsp. lemon juice                               

1 clove garlic, crushed

About 8 small leeks or 4 large leeks cut in half lengthwise


Put oil, wine, tomato paste, sugar, bay leaf, thyme, garlic, coriander seeds, peppercorns and 1 c. water in a large sauté pan. Bring to a boil. Cover and simmer for 5 minutes. Add leeks in a single layer and bring to boil. Reduce heat, cover pan and simmer for 20-20 minutes or until leeks are tender. Remove leeks to serving dish. Add lemon juice to sauté pan and boil rapidly until liquid is syrupy. Strain to remove herbs. Season with salt and pepper and pour over leeks.

Serves 4