Braised Leeks and Root Vegetables

1. 1

   Trim root ends of leeks, leaving white bulbs and about 2 inches of light green.

2. 2

   Cut leeks in half lengthwise, removing and discarding outer layer.

3. 3

   Fan layers and rinse under cold running water to remove grit.

4. 4

   In large skillet, heat oil over medium-high heat.

5. 5

   Add leeks, cut sides down, and bay leaf.

6. 6

   Cook until leeks are lightly browned, about 2 minutes per side.

7. 7

   Add carrots, squash, potatoes, 1/3 cup of broth and salt and pepper to taste.

8. 8

   Cover and cook over medium heat 15 minutes.

9. 9

   Add remaining broth in two stages, as liquid cooks off.

10. 10

    (You want to end up with a saucy glaze.

11. 11

    If theres too much liquid in pan when almost done, remove lid to reduce glaze.

12. 12

    If theres too little, add a tablespoon or so of water.)

13. 13

    After 12 to 15 minutes, all vegetables should be tender.

14. 14

    Remove bay leaf and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.