Description
A nutritious and flavorful dish featuring tender braised leeks and sweet peas, enhanced with fresh lemon and thyme. Ideal as a side or a vegetarian main course, this recipe is both simple and satisfying.
Ingredients
Scale
- 6 medium leeks, trimmed and cleaned
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup vegetable or chicken broth
- 1 cup fresh or frozen peas
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt, to taste
- Pepper, to taste
- Zest of 1 lemon
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Slice the leeks in half lengthwise and rinse them thoroughly under cold running water to remove any dirt. Pat them dry and cut into 1-inch pieces.
- In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Add the chopped leeks, stirring to coat them in the oil and butter. Season with salt and pepper. Cook for 5-7 minutes until softened and translucent.
- Pour in the vegetable or chicken broth and add the thyme. Bring to a gentle simmer, cover, and let cook for 15-20 minutes until tender and the broth has reduced slightly.
- Add the peas to the skillet and cook for an additional 5 minutes until heated through. Adjust seasoning with salt and pepper as needed.
- Remove from heat and stir in the lemon zest and juice. Taste and adjust seasoning if necessary.
- Spoon the braised leeks and peas into a serving dish or individual bowls, garnishing with chopped parsley.
Notes
- This dish pairs well with grilled chicken, fish, or steak, and can also be served as a vegetarian main course with grains like quinoa or farro.
- For an elevated touch, consider adding crumbled feta or goat cheese on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes