Fondant Leeks



Serving size

about 3/4 cup
60 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.

Fondant Leeks


2 medium (about l2 ounces) Leeks
1 tsp.. Unsalted butter
2 tsp. Olive oil
1 Tbsp. Olive oil
1/8 tsp. Salt
1/2 100 grams No salt added vegetable stock


Place a large skillet in the oven and preheat to 325°F.

Cut the white part away from the green part of the leek, and reserve the green part of the leek for another recipe.

Slice the root of the leek (the white part) about 1/8 of an inch from the bottom of the leek, and discard the root.

Cut the remaining white part of the leek into 2-3 inch pieces (depending on the size of the leek).

Place the butter and olive oil in the skillet and place the leeks,standing up on end in the pan.

Return the skillet to the oven and roast for about 15 minutes.

Turn the leeks over to the other cut side and roast for an additional 10 minutes.

Add the salt and vegetable stock and return the pan to the oven.

Braise the leeks for another 25 to 30 minutes until most of the liquid has evaporated.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

I love fondant potatoes. They turn out rich and creamy and full of flavor from the stock they absorb. This recipe, cooking leeks as if they were potatoes, is just as good and super simple to make.

"If you can mock a leek, you can eat a leek!"

William Shakespeare