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Yield
4 servings (serving size: 1/2 cup)
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

How to Make It

Step 1

Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek. Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces. Rinse under cold water; drain well.

Step 2

Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.

Step 3

Melt butter in a large nonstick skillet over medium-high heat. Add leeks and mushrooms, and sauté 6 minutes or until the vegetables are lightly browned. Add broth mixture. Cover, reduce heat, and simmer 15 minutes or until leeks are tender. Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.

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