Tender braised leeks

Tender braised leeks

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(2 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken

Nutrition and extra info

  • Vegetarian


  • kcal65
  • fat2g
  • saturates0g
  • carbs7g
  • sugars5g
  • fibre3g
  • protein3g
  • salt0.01g
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  • 6-8 leeks



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 3 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 bay leaves
  • 125ml white wine
  • 1 garlic clove with the skin on, bashed
  • pinch caster sugar
  • 85g green olive, very roughly chopped (optional)
  • large handful chopped flat-leaf parsley, to serve (optional)


  1. Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.

  2. Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender – a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

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Comments, questions and tips

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23rd Feb, 2015
Based on the simplicity versus taste I'd give this top marks. I used 10 baby leaks which I cut lengthways in half, vermouth instead of wine, and rosemary instead of thyme since that's what I had available. I didn't add the optional. I'm surprised this doesn't have more feedback ratings - maybe because leeks typically are not used as a side dish but more often added to stew and soups. I'd agree with the previous reviewer and if you are using standard sized leeks they may be difficult to slice after cooking but the baby leeks were manageable at full length and looked good.
13th Apr, 2010
Really nice, the braising liquid was delicious. Next time I will chop the leeks into smaller pieces as they were slightly difficult to slice when cooked
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