braised apples and leeks braised apples and leeks Israeli Kitchen Photo: Jerry James Stone

Braised apples and leeks

Two common foods converge in one unusual and delicious side dish.

  • Yield: Serves 4-6
  • Prep time: 20 minutes
  • Cook time: 15 minutes

Springtime is leek time. So many delicious ways to enjoy this wonderful veggie. This particular side dish is a great compliment to almost any meal.


  • 3 leeks
  • 2 tablespoons white vinegar
  • 2 granny smith apples
  • 3 sprigs thyme
  • 1 1/2 cup low-sodium vegetable broth
  • 2 tablespoons butter
  • 1/2 lemon, sliced
  • Chopped parsley
  • Sea salt
  • Pepper


Trim the ends of the leeks and remove a few of the outer layers. Slice them lengthwise and transfer them to a bowl. Cover them with water and add the vinegar. Let soak for 15 minutes, moving around the cut side of the leeks to expand the layers and remove any dirt. Then rinse them thoroughly.

Core the apples and cut them into cubes.

Add the leeks and apple wedges to a large dutch oven, or saute pan. One that has a lid and preferably where they can lay in a single layer.

Add the stock, and season with salt and pepper. Add the butter.

Bring to a boil over a medium heat, add in the thyme and lemon slices. Simmer for 15 minutes until apple and leeks are tender.

Add more cracked pepper on top and some parsley.

Related Topics: Vegetarian

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