Braised Leeks with Cream and White Wine

1h 15m
Serves 1
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Directions

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