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Directions for: Sauteed Leeks


2 Tbsp olive oil (30 ml)

4 sprig of rosemary

4 sprig of thyme

10 peppercorns

10 leeks, cut in 2 inches pieces

1 cup water (250 ml)

Juice and zests of 1 lemon

Salt and pepper


1. In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, thyme, rosemary and a pinch of salt. Cook for 5 minutes, until caramelized. Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. Keep warm.

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