Amazing Braised Leeks
Submitted by jshimpock
Braised leeks oven-cooked in butter and stock until silky and tender, finished with parsley. The kind of restrained French-style side that turns a humble allium into a dish worthy of any roast.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minLeeks are usually relegated to soup pots, but braising treats them with the respect they deserve. The whites stay intact in long pieces, slit lengthwise to wash out the grit hiding between their layers, and a shallow pool of butter, stock, and salt gives them just enough moisture to cook through without flooding the dish. The oven does the rest: 40 minutes at 350°F (175°C) and the leeks turn silky, sweet, and faintly oniony, with edges that have caught a little bronze if you crack the lid for the last few minutes.
The trick is the slit. Cutting almost through to the root, but not quite, lets you fan the layers under running water to flush out the dirt while keeping each leek in one piece for the dish. Pair these with a roast chicken or pork loin, or treat them as the centerpiece of a simple lunch with crusty bread and good cheese.
Kitchen Tips
- Trim the leeks to about 8 inches before braising. The dark green tops are tough; save them for stock.
- Wash the slit leeks thoroughly under running water, fanning the layers. Leeks hide grit deep between layers and a quick rinse won’t reach it.
- Crack the lid for the last 10 minutes if you want the liquid to reduce and concentrate around the leeks.
- A small splash of white wine or vermouth in the braising liquid lifts the dish above the rest of the plate.
Variations
- Stir a tablespoon of cream into the braising liquid in the last 10 minutes for a richer, glossier glaze.
- Add a sprig of thyme or a bay leaf to the dish for a subtle herbal layer.
- Sprinkle grated Gruyère over the cooked leeks and broil until bubbling for a French-bistro gratin finish.
Ingredients
Directions
You can add wine, herbs or cream to this recipe, which should be served as a side dish to roast meats.
Preheat oven to 350℉ (180℃). Clean leeks; remove all withered leaves and trim the roots carefully.
Without cutting entirely through the root, slit the leeks lengthwise to remove all of the dirt. Trim to a total length of about 8 inches (save the trimmings for stock). Place the leeks in a baking dish in 1 layer.
Pour in enough water or stock to come about halfway up the leeks. Dot with butter and salt and pepper to taste. Set the baking dish over high heat on the stove top and bring to a boil.
Cover and braise in oven for 30-to-40 minutes or until the whites of the leeks are tender. The cover may be left slightly ajar to evaporate some of the liquid. Sprinkle with butter or minced parsley and serve.
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