Poireaux Braises (Braised Leeks)

Recipe by Bergy

Leeks a cousin to the onion make a nice change from your regular beans and carrots.

Top Review by woodland hues

Wonderful and easy leek dish. Elegant and down to earth at the same time. I served it with one of my all time favourite sweet potato dishes #15918 - baked sweet potato fries, and halibut steaks broiled, your choice of seasonings. This is a heavenly meal. Thanks, Bergy.

Ingredients Nutrition

  • 4 medium leeks, roots removed, outer leaves & tops removed, washed clean (about 2 1/4 lbs, you should have 6-inch of each leek left)
  • 0.5 (14 ounce) can chicken broth (approx 3/4 cup)
  • salt
  • 1 tablespoon margarine or 1 tablespoon butter


  1. Cut leeks diagonally into thirds and then diagonally in half to form 6 triangular pieces from each leek.
  2. Rinse under cold water; drain.
  3. Melt margarine in a heavy skillet; add leeks.
  4. Cook until lightly browned, stirring gently, approx 15 minutes.
  5. Stir in the broth cover and simmer for 30 minutes or until golden and the broth has mostly evaporated.

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