Butter Parmesan Braised Leeks

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 4 servings | Prep time: 10 min

Cook time: 50 min | Total time: 50 min

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These Butter Parmesan Braised Leeks have become one of those holiday dishes I look forward to all season long. They’re buttery, tender, and elegant yet comforting. Those little leek rounds soak up a lemony, sage-infused parmesan sauce that makes the whole kitchen smell festive. They’re the kind of side (or appetizer) that feels special without any extra fuss, and every time I serve them, someone asks for the recipe. And it only takes 10 minutes or less to prepare!

Simple, cozy, and totally plant-based, they fit right in alongside the classics while adding something a little unexpected (and kind of fancy) to the table.

Ingredients:

• 2-3 large leeks

• 2 tbsp vegan butter

• 1 cup "extra creamy" unsweetened almond milk (see notes for options)

• 1 bouillon broth cube (or 1 tsp broth paste, like Better Than Bouillon)

• 1/2 cup vegan parmesan

• 1 tbsp lemon juice

• 1/2 tsp dried sage

• 1/2 tsp salt

• 1/4 tsp black pepper

• 3-5 small bay leaves

Directions:

• Preheat the oven to 375° F.

• Start by prepping the leeks.

• Slice off the green steps and the root. Peel off the first outer layer, then slice into 1" thick rounds.

• Soak the leeks in a bowl of cold water for 5 minutes to remove any dirt.

• Meanwhile, prep the butter parmesan sauce.

• In a small sauce pot, add the butter, milk, broth cube or paste, parmesan, lemon juice, sage, salt, and pepper.

• Mix until everything is combined, and heat until the parmesan is melted.

• After the leeks are done soaking, transfer them to a clean kitchen towel to dry.

• Use a small to medium sized roasting or baking dish.

• Lightly grease the dish with vegan butter, and sprinkle a dash of salt on the bottom.

• Place the leek rounds in the dish.

• Carefully pour the butter parmesan sauce on top of the leeks.

• Fit in the bay leaves around the leeks.

• Cover tightly with a lid or tin foil.

• Bake in a 375° F oven, covered, for 30-35 minutes.

• Uncover and bake an additional 10 minutes, or until the tops are golden brown.

• Remove from oven and let them rest for 5 minutes before serving.

• Serve on the side of your favorite entree, or spoon the leeks over crusty bread.
  

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Tips and Tricks:

• If you cannot find "extra creamy" milk, you can use any type of unsweetened dairy-free milk. Cut the liquid down from 1 cup to 3/4 cup.

• For an added flavor boost, try sprinkling the top with some vegan bacon crumbles.

• These leeks are best served on the side of your favorite entree, or spoon on top of some rustic bread slices.

• Store the leftover leeks in an air-tight container in the fridge for up to 3 days.