Braised Leeks with Cream and White Wine
Directions
- 1Trim the ends of the leeks and remove any dirt until clean.
- 2Cut the leeks into 1.5 to 2-inch chunks.
- 3Soak the cut leeks in water to remove any grit.
- 4Butter a roasting tray.
- 5Sprinkle salt at the base of the buttered tray.
- 6Line up the leek chunks in the tray, ensuring they all fit.
- 7Salt over the top of the leeks.
- 8Place tarragon leaves over the top of the leeks.
- 9Melt some butter in a pot.
- 10Add anchovy to the melted butter.
- 11Add a small pinch of thyme leaves to the pot.
- 12Let the mixture sizzle for a minute.
- 13Add white wine to the pot.
- 14Add heavy cream to the pot.
- 15Add lemon zest to the pot.
- 16Add a pinch of salt to the cream mixture.
- 17Pour the cream mixture over the leeks in the roasting tray.
- 18Tuck bay leaves in and around the leeks.
- 19Dot the top of the leeks with butter.
- 20Cover the roasting tray with foil and roast at 325 degrees Fahrenheit for 45 minutes.
- 21Remove the foil after about 30 minutes.
- 22Crank the oven heat up to 400 degrees Fahrenheit.
- 23Put the leeks back in the oven and check after another 30 minutes.
- 24Let the leeks sit for a minute to soak up any remaining liquid.
- 25Remove the bay leaves from the leeks.
- 26Serve the braised leeks.
- 27Spoon the liquid over the top of the leeks.
- 28Serve with crusty bread.
Ingredients
- 3 leeks
- butter
- salt
- anchovy
- pinch thyme leaves
- white wine
- heavy cream
- lemon zest
- bay leaves
Equipment
roasting trayknifecutting boardpotwooden spoonmicroplane grateroven
Tips
- The prettiest dishes don't always taste the best, except for that one. That's crazy, that's knock it out of the ballpark good, and it's stunning. Make that for your next dinner party and people are going to be like, 'Wow.'
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