Braised leeks with mustard sauce
- 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
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.
Nutrition Info (per serve)
Total fat 1g
Saturated fat 0g
Dietary fibre 3g
Make it gluten free: Check stock and mustard are gluten free.
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