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Braised Leeks With Garlic And Lemon
Atlanta Fowler
Braised Leeks With Garlic And Lemon

Looking for that super saucy  “bit on the side”?  Then you will love this gorgeous creamy braised leek side dish, that is the perfect match for free-range pork or grass fed beef cuts

Prep 5 Mins | Cook 15-20 Mins  | Serves 4 people as a side dish
Recipe By: Meadow & Marrow  / @meadowmarrowbonebroth

INGREDIENTS:

  • 4 medium leeks
  • 2 tbs grassfed butter
  • 4 cloves garlic, minced / chopped
  • ¼ cup organic coconut cream
  • ½  tsp lemon zest
  • Pink Himalayan salt
  • Ground black pepper
  • 1 tsp broth with ½ cup water  (we used Lemon & Herb but you could also use Natural)

METHOD:

  1. Trim leeks about 2 inches beyond the point where the leaves start to darken.
  2. Cut off the root & cut the leeks in half lengthwise and then crosswise into thin .5cm pieces.
  3. Place the leeks in a large bowl filled with cold water and rinse thoroughly.
  4. Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
  5. Mix your broth. 1 good teaspoon of Meadow & Marrow Concentrate into ½ cup of water and stir.
  6. Melt the butter (or your alternative) over medium-high heat.
  7. Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
  8. Add the coconut cream, broth and zest.
  9. Cover and simmer until the leeks are tender, about 5 minutes.
  10. Remove the lid and cook until the braising liquid thickens, about another 3-5 minutes.
  11. Season with salt and pepper to taste.

NOTES / TIPS:

  • This delicious creamy sauce is the perfect accompaniment for any organic, grassfed meat or Vego main.
  • To go completely dairy free switch out the grass-fed butter for coconut oil or a butter alternative
  • Choose a quality, organic Coconut Cream that has a good fat content.  Some varieties are watery and won’t work as well.  We use Global Organics as pictured – it’s super thick and tasty.

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