Braised Leeks with Cream and White Wine
Directions
- 1Trim the ends of the leeks.
- 2Remove the outer layers of the leeks until you don't see any dirt anymore.
- 3Cut the leeks into 1.5 to 2-inch chunks.
- 4Soak the cut leeks in water to remove any grit.
- 5Butter a roasting tray.
- 6Sprinkle salt at the base of the tray.
- 7Line up the leek chunks in the roasting tray, making sure they all fit.
- 8Salt over the top of the leeks.
- 9Place tarragon leaves over the top of the leeks.
- 10Melt butter in a pan.
- 11Add anchovy to the melted butter.
- 12Add a small pinch of thyme leaves to the pan.
- 13Sizzle the mixture for a minute.
- 14Add white wine to the pan.
- 15Add heavy cream to the pan.
- 16Add lemon zest to the pan.
- 17Add a little pinch of salt to the pan.
- 18Pour the cream mixture over the leeks in the roasting tray.
- 19Tuck bay leaves in and around the leeks.
- 20Dot butter across the top of the leeks.
- 21Cover the roasting tray with foil.
- 22Roast in the oven at 325°F for 45 minutes.
- 23Remove the foil after 30 minutes and crank the heat up to 400°F.
- 24Put the tray back in the oven and check after another 30 minutes.
- 25Remove the bay leaves from the braised leeks.
- 26Serve the braised leeks on a plate with crusty bread.
- 27Spoon the liquid over the top of the leeks.
Ingredients
- Leeks
- Butter
- Salt
- Tarragon leaves
- Anchovy
- Thyme leaves
- White wine
- Heavy cream
- Lemon zest
- Bay leaves
- Crusty bread
Equipment
Roasting trayKnifeCutting boardBowlPanWooden spoonGraterTongsOvenServing plateSpoon
Tips
- Make sure the leeks all fit in the roasting tray.
- Let the braised leeks sit for a minute to soak up any remaining liquid.
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