Oven-braised Leeks

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Leeks are sometimes very sandy. Make sure to rinse them thoroughly in several changes of water. If they are large, partially slit them lengthwise so the rinse water can reach between the leaves to clean them thoroughly; this will also hasten the cooking. Rinsing in warm water helps to remove grit from between the layers.


  • 8 medium leeks, roots, green tops, and outside leaves trimmed, thoroughly rinsed in warm, then cold water
  • 1 tablespoon olive oil or 2 tablespoons reduced-sodium canned chicken broth, fat skimmed
  • 1 strip lemon zest
  • Fresh thyme sprig or pinch dried thyme (optional)
  • Salt and Freshly ground pepper


    • Heat the oven to 350°F.
    • Arrange leeks in 1 layer in a shallow baking dish. Drizzle with the oil or broth. Add the lemon zest and thyme, if using.
    • Cover with foil and bake until the leeks are fork-tender, 25 to 30 minutes. Season with salt and pepper to taste. Serve warm as a side dish or serve chilled as a first course or a salad.