Braised Leeks and Potatoes

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“Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.” – Wikipedia

While the method of braising may sound fancy, in reality it is a very easy and simple cooking technique. You will need, however, a Dutch oven or any other ovenproof pan with a tight-fitting lid.

Braised Leeks and Potatoes

Serves 4
  • 2 medium Leeks (about 1 pound), white and pale-green parts only
  • 1 pound Potatoes
  • 1 tablespoon Ghee
  • Freshly ground Black Pepper to taste
  • Salt to taste (I like Truffle Salt in this dish)
  1. Preheat oven to 350 Degrees Fahrenheit
  2. Chop the leeks into 1” pieces. Add them to a bowl of cold water and wash them well to remove any soil that may stick between the leaves. Drain and repeat.
  3. Peel the potatoes and cut them into 1” chunks.
  4. Heat the ghee in a Dutch oven or another ovenproof pan over medium heat. Add the leeks and sauté for a couple of minutes. Add the potatoes, salt, and pepper. Cook for 3 to 4 minutes.
  5. Pour in water to cover the vegetables by half and bring to a boil.
  6. Cover the pan with a lid and transfer to the oven. Braise for 40 minutes, until the vegetables are tender.

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Larisa Litvin
Larisa loves and lives Ayurveda. She is a certified Ayurvedic Practitioner through the National Ayurvedic Medical Association, and applies "the science of life" to every aspect of her lifestyle from cooking to gardening. She is constantly and enthusiastically inspiring others to enjoy the benefits of leading a more natural, Ayurvedic, and joyous life through her recipes, articles, gardening, teaching, workshops, and warm personality!

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