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Braised Leeks with Balsamic & Parmesan

Helpful hint; Makes a lovely side dish with any protein or top with crumbled crispy pancetta or bacon for an appetizer. Serves 4


  • 4 Leeks
  • 1 T unsalted butter
  • 1 T Dulcet Essential Balsamic Sauce & Dressing
  • 1/2 c veggie or chicken stock
  • 2 T fresh bread crumbs1-2freshly grated Parmesan cheese
  • Fresh ground black pepper


  • 1. Cut away the green stem, leaving just the white and light green part of the leek, trim the
  • root-end and then cut the leek in half lengthwise.
  • 2. Place the leeks in a bowl of cold water cut side down for 10 minutes.
  • 3. Run water over each leek individually to remove any grit, place on paper towel to dry.
  • 4. Melt the butter in a heavy ovenproof sauté pan over medium heat on the stovetop.
  • 5. Add the leeks cut side down and cook until golden brown, carefully turn the leeks so
  • the cut side is up and cook until golden, approx 4 minutes per side.
  • 6. Add the stock and reduce heat to low, cover pan and simmer until tender, approx. 15 minutes.
  • 7. Turn oven on to broil.
  • 8. Once leeks are tender, remove lid and increase heat to reduce any cooking liquid
  • remaining in pan.
  • 9. Turn off stovetop and drizzle leeks with the Dulcet Essential Balsamic Sauce,
  • top with bread crumbs, cheese and pepper.
  • 10. Place in oven and broil until breadcrumbs are crunchy and cheese is melted.
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