Braised Leeks
User Reviews
5
Braised Leeks
Description
Braising the trimmed white and light green parts of the leeks involves first caramelizing them in butter with a sprinkle of sugar to develop color and deepen flavor. Then they are simmered covered in a mixture of white wine, broth, and fresh thyme, which softens the leeks to a tender state while infusing them with aromatic herb notes. After cooking, the leeks are removed and the cooking liquid is reduced and finished with butter and lemon juice to create a rich, slightly tangy sauce. The combination of sweet caramelized edges, tender interiors, and the lemon-thyme sauce results in a nuanced vegetable side dish.
Serve braised leeks warm to complement roasted meats or as part of a vegetable plate. Their mellow sweetness and buttery sauce pair well with mild or rich mains.
Due to stove variations, begin cooking at a moderate temperature to prevent burning the leeks during caramelization, adjusting as needed.
Ingredients
- 3-4 leek large
- 3 tablespoons butter unsalted
- 1/2 teaspoon sugar
- 1/4 cup white wine
- 1/4 cup chicken broth use vegetable broth for vegetarian
- 1 teaspoon thyme fresh
- 1 teaspoon lemon juice
- salt
- black 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
- Trim leeks carefully to remove dirt by soaking and swishing in water before cooking.
- Start cooking the leeks over moderate heat to avoid burning during caramelization.
- Simmer leeks covered in broth and wine until easily pierced with a knife for proper tenderness.
- Reduce cooking liquid to a thick sauce before adding butter and lemon juice for finishing flavor.
User Reviews
Overall Rating
5
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