Featured Pinch Tips Video
- 4 lb
- 1 tsp
- canola oil
- 1 c
- vermouth, dry
- 2 Tbsp
1In a medium skillet with a lid, heat the oil over medium heat.
2Add the leeks and the chicken broth; then cover and braise, stirring occasionally, for 12 minutes or until leeks are tender.
3Remove the lid, and cook for about 10 minutes, or until the broth has almost evaporated.
4Increase heat to high and sprinkle the sugar over the leeks.
5Cook, stirring frequently, for another 10 minutes or until the leeks are lightly caramelized.