Braised Leeks


12 leeks
3 tablespoons butter
2 cups beef stock, or 2 bouillon cubes and water
salt and pepper
dried thyme


Wash the leeks thoroughly, trim off the roots and most of the tops (which can be saved for soup), and cook them with the other ingredients in a large frying pan, covered, until tender, about 15 minutes. Leeks make a good first course served hot on buttered toast, or chilled and served with French Dressing. Garnish them with chives if you wish.


Serves 3-4

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