Braised Leeks
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5.0
18 reviews
Excellent
Braised Leeks
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These Braised Leeks make the perfect spring side dish. They have a sweeter, more mild flavor than onions, and are caramelized before being cooked in a butter, white wine and lemon sauce. You and your guests won't be able to stop eating them!
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Ingredients
- 3-4 large leeks
- 3 tablespoons unsalted butter
- 1/2 teaspoon sugar
- 1/4 cup white wine
- 1/4 cup chicken broth use vegetable broth for vegetarian
- 1 teaspoon fresh thyme
- 1 teaspoon lemon juice
- salt
- pepper
Instructions
- Trim the leeks of the dark green tops, leaving only the white and light green parts. Halve them lengthwise, leaving the root end intact. Place in a large bowl of water and swish around to remove dirt from the layers. Leave in the water for up to 15 minutes, then remove and drain on paper towels.
- Heat a 12 inch skillet that has a lid over medium high heat (See note). Add two tablespoons of butter. When melted, sprinkle sugar, 1/4 teaspoon of salt and pepper evenly over the bottom of the skillet. Add the leeks, cut side down in a single layer. Cook until getting golden brown and caramelized, about 5 minutes.
- Add wine, broth and thyme. Reduce heat to low, cover and simmer for 10-15 minutes. Leeks are done when easily pierced with a knife.
- Remove leeks from pan and cover. simmer remaining liquid over medium high heat until thickened, 1-2 minutes. stir in remaining 1 tablespoon of butter and lemon juice. Taste sauce and add salt and pepper if needed. Spoon sauce over leeks and serve.
Notes
- *All stoves are different, so if you are concerned about burning the leeks, start at a lower temperature.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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