Braised leeks with mustard sauce

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 4

Time to make: 45 mins

Ingredients

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3 leeks, washed, white and light-green parts only
2 sprigs fresh thyme
1 cup salt-reduced vegetable stock
2 teaspoons whole grain mustard
finely chopped fresh chives, to serve

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Instructions

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1 Remove tough outer leaves from leeks and discard. Cut each leek in 4 even-sized pieces. Place thyme and stock in a saucepan and bring to the boil. Reduce heat to medium-low and add leeks. Simmer, covered, for 25 minutes until almost tender.

2 Uncover and simmer for 10 more minutes or until liquid has reduced. Use a slotted spoon to transfer leeks to a serving dish. Discard thyme. Whisk mustard with stock and drizzle over leeks. Serve sprinkled with chives.

Variations

Make it gluten free: Check stock and mustard are gluten free.

Nutrition Info (per serve)

Calories 41 cal

Kilojoules 170 kJ

Protein 2 g

Total fat 1 g

Saturated fat 0 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 3 g

Sodium 240 mg

Calcium 70 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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