Braised Leeks with Parmesan Braised Leeks with Parmesan

Author: Canadian Living

If you are not accustomed to eating leeks, this is a tasty introduction. Serve with cherry tomatoes lightly sautéed with minced garlic and olive oil.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2003



Trim leeks, leaving white and light green parts only; remove tough outer leaves. Holding leeks by root ends, swish in cold water to remove any hidden dirt. Cut in half lengthwise; cut in half crosswise. Place in ovenproof skillet just large enough to hold leeks. Cover with 2/3 cup (150 mL) water; dot with butter. Cover and simmer over medium heat until just tender, about 10 minutes.

Uncover; bring to boil. Boil until liquid is reduced to 2 tbsp (25 mL), about 5 minutes. (Make-ahead: Let cool to room temperature. Cover and refrigerate for up to 4 hours. Reheat.)

Spoon liquid over leeks; sprinkle with cheese. Broil until golden, 3 to 5 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 124 mg
  • Protein 2 g
  • Calories 77.0
  • Total fat 5 g
  • Cholesterol 15 mg
  • Saturated fat 3 g
  • Total carbohydrate 6 g


  • Iron 6.0
  • Folate 9.0
  • Calcium 7.0
  • Vitamin A 5.0
  • Vitamin C 5.0
Share X

Braised Leeks with Parmesan