Braised Leeks Recipe

I absolutely love this recipe because it’s a perfect blend of simplicity and sophistication; the leeks turn meltingly tender and soak up all those delicious flavors from the wine and broth. Plus, this dish makes me feel like a total gourmet chef without taking up my entire evening, which is a win in my book!

I adore the way braised leeks morph into something exquisitely tender and tasty when prepared with just a few plain ingredients. By cooking them in a mixture of unsalted butter, veggie broth, and dry white wine, with seasonings like thyme and a bay leaf, you end up with a dish that is both light and cozy.

Finished with a dusting of parsley, it’s the kind of side that delivers delicate, savory notes with an almost green freshness that makes your heart sing.

Ingredients

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Ingredient Quantities

• 4 medium leeks
• 2 tablespoons unsalted butter
• 1 cup vegetable or chicken broth
• 1/2 cup dry white wine
• Salt and freshly ground black pepper to taste
• 2 sprigs of thyme
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley (for garnish, optional)

Instructions

1. Begin by cleaning the leeks. Trim off the root end and the dark green tops, so that you are left with only the white and light green parts. Slice each leek in half lengthwise. Rinse the leeks thoroughly under cold water to remove any dirt or grit that might be hiding between the layers.

2. Dry the leeks with a kitchen towel. Make sure they’re not wet before you cook them.

3. In a skillet big enough to accommodate everything, warm the olive oil and butter over medium heat until the butter is fully melted and nice and bubbly.

4. Place the leeks in the skillet, cut side down. Let them sizzle for about 5 minutes, or until they begin to brown a little.

5. Leeks should be turned over very carefully and salt and freshly ground black pepper should be used to season them.

6. Add the dry white wine and allow it to come to a simmer. Let it cook for about 2 minutes until it reduces slightly.

7. In the skillet, mix in the vegetable or chicken broth, then add the thyme sprigs and bay leaf.

8. Allow the mixture to reach a gentle simmer, then cover the skillet with a lid.

9. Allow the leeks to braise for 20-25 minutes or so, until very tender and yielding to a fork.

10. Take off the lid and allow any left liquid to reduce a bit for a minute or two. Throw away the thyme sprigs and bay leaf. Move the leeks to a serving dish, and if you want, you can garnish them with chopped fresh parsley. Serve the leeks warm.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Colander or strainer
4. Kitchen towel
5. Large skillet with lid
6. Measuring spoons
7. Measuring cup
8. Wooden spoon or spatula

FAQ

• Can I use another type of onion instead of leeks?Even though the dish is meant to extol the flavor of leeks, you can replace them with mild onions, such as a Vidalia or shallots; however, the taste will be a little different.

  Still, the method remains mostly the same. You can use the following recipe as a guideline. Adjust the seasonings to your liking; after all, the best flavor is the flavor you like most!

• Is there a non-alcoholic substitute for dry white wine?Certainly, an equal amount of extra broth with a bit of white wine vinegar or lemon juice to make up the deficit in acidity would work perfectly. But if you want to keep that kind of liquid out of your soup, there are plenty of other ways to add the right amount of tang without making the broth too thin.
• Can the recipe be made vegan?Certainly, you can replace the butter with a plant-based substitute like margarine and use vegetable broth instead.
• Do I need to use fresh thyme and bay leaf?For the best flavor, use fresh herbs. But if they’re not around, you can get by using 1/4 teaspoon of dried thyme and a dried bay leaf.
• How do I clean leeks before cooking?Remove the dark green tops and root ends, then cut them lengthwise. Rinse under running water, and separate the layers to clean them. Of course, you can clean them however you prefer.
• Can I make this dish ahead of time?Indeed, preparing it the day before is perfectly acceptable. Keep it in the refrigerator, and then warm it up gently on the stovetop just before you serve it.
• What dishes pair well with braised leeks?Leeks that have been braised make for a wonderful side dish. Their rich, tender sweetness complements so many elements: roasted chicken, grilled fish, or just a luminous light pasta dish.

Substitutions and Variations

For the dry white wine, you can swap in an equal measure of white grape juice or chicken broth for a non-alcoholic option.
In the absence of fresh thyme, use 1/2 teaspoon dried thyme.
For a dairy-free version, substitute an equal amount of olive oil for the unsalted butter.
In the absence of fresh parsley, use 1 teaspoon of dried parsley to garnish.
For vegetable or chicken broth, you can use mushroom broth or even a mixture of water and a bouillon cube for flavor.

Pro Tips

1. Leek Preparation After slicing the leeks, immerse them in a bowl of cold water and swish them around. This ensures any remaining grit falls to the bottom. Drain and pat dry thoroughly before cooking.

2. Caramelization for Flavor Before flipping the leeks, let them cook cut side down until they achieve a deep golden brown color. This caramelization enhances their sweetness and adds depth to the dish.

3. Wine Selection Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio. Using a quality wine will impart better flavor to the leeks.

4. Herb Enhancement For added flavor complexity, consider adding a smashed clove of garlic or a small piece of crushed ginger to the skillet when you introduce the broth and herbs.

5. Finish with a Zest Just before serving, grate a little lemon zest over the leeks to brighten the flavors and give your dish a subtle, aromatic lift.