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Tender vegetables are braised with chicken stock and thyme for a healthy, low-fat side dish
Wash and trim the ends and roots of the baby leeks. Heat a knob of butter in a large frying pan, and add the leeks. Roll them around to coat them in the butter.
Add the chicken stock, bring to the boil, then turn down to a simmer and add the thyme. Cook for 20 mins or until tender. Serve with a sprinkling of thyme leaves.
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