Andy’s Easy Braised Leeks

Andy’s Easy Braised Leeks (Adapted from a recipe at

(My friend Andy loves leeks, and especially loves them braised. I went looking for a simple recipe online, and found one that sounds sort of similar to the recipe he described to me)


  • 3 large leeks
  • 1 Tbsp. olive oil
  • 1 cup vegetable broth
  • kosher salt and pepper to taste

Preheat the oven to 425 degrees F. To prepare the leeks, trim off the dark green stalks and the roots. Next, slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit there about 10 minutes. Most of the grit will fall to the bottom of the bowl. Rinse the leeks again, and dry with a paper towel.

Set the leeks in a cast-iron pan, brush both sides with olive oil, and place cut-side up. Roast 20 minutes, tossing halfway through to make sure they don’t get too brown. Remove pan from oven and put on medium-high stove. Pour vegetable broth over the leeks. Roast another 10 minutes or until leeks are tender. Remove leeks, season with salt and pepper, and keep warm and covered, while continuing to cook stock until it is reduced to at least 1/3 its original volume. Pour stock reduction over leeks and serve. Mmm!

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