Return to Content

Braised Leeks

Braised Leeks
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 3-4

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.
Updated Monday, October 8th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111