Braised Leeks with Cream and White Wine

75 mins
Serves 1
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Directions

  1. 1Trim the ends of the leeks and remove any dirt until clean.
  2. 2Trim the ends of the leeks and remove any dirt until clean.
  3. 3Trim the ends of the leeks and remove any dirt until clean.
  4. 4Cut the leeks into 1.5 to 2-inch chunks.
  5. 5Cut the leeks into 1.5 to 2-inch chunks.
  6. 6Cut the leeks into 1.5 to 2-inch chunks.
  7. 7Soak the cut leeks in water to remove any grit.
  8. 8Soak the cut leeks in water to remove any grit.
  9. 9Soak the cut leeks in water to remove any grit.
  10. 10Butter a roasting tray.
  11. 11Butter a roasting tray.
  12. 12Butter a roasting tray.
  13. 13Sprinkle salt at the base of the buttered tray.
  14. 14Sprinkle salt at the base of the buttered tray.
  15. 15Sprinkle salt at the base of the buttered tray.
  16. 16Line up the leek chunks in the tray, ensuring they all fit.
  17. 17Line up the leek chunks in the tray, ensuring they all fit.
  18. 18Line up the leek chunks in the tray, ensuring they all fit.
  19. 19Salt over the top of the leeks.
  20. 20Salt over the top of the leeks.
  21. 21Salt over the top of the leeks.
  22. 22Place tarragon leaves over the top of the leeks.
  23. 23Place tarragon leaves over the top of the leeks.
  24. 24Place tarragon leaves over the top of the leeks.
  25. 25Melt some butter in a pot.
  26. 26Melt some butter in a pot.
  27. 27Melt some butter in a pot.
  28. 28Add anchovy to the melted butter.
  29. 29Add anchovy to the melted butter.
  30. 30Add anchovy to the melted butter.
  31. 31Add a small pinch of thyme leaves to the pot.
  32. 32Add a small pinch of thyme leaves to the pot.
  33. 33Add a small pinch of thyme leaves to the pot.
  34. 34Let the mixture sizzle for a minute.
  35. 35Let the mixture sizzle for a minute.
  36. 36Let the mixture sizzle for a minute.
  37. 37Add white wine to the pot.
  38. 38Add white wine to the pot.
  39. 39Add white wine to the pot.
  40. 40Add heavy cream to the pot.
  41. 41Add heavy cream to the pot.
  42. 42Add heavy cream to the pot.
  43. 43Add lemon zest to the pot.
  44. 44Add lemon zest to the pot.
  45. 45Add lemon zest to the pot.
  46. 46Add a pinch of salt to the cream mixture.
  47. 47Add a pinch of salt to the cream mixture.
  48. 48Add a pinch of salt to the cream mixture.
  49. 49Pour the cream mixture over the leeks in the roasting tray.
  50. 50Pour the cream mixture over the leeks in the roasting tray.
  51. 51Pour the cream mixture over the leeks in the roasting tray.
  52. 52Tuck bay leaves in and around the leeks.
  53. 53Tuck bay leaves in and around the leeks.
  54. 54Tuck bay leaves in and around the leeks.
  55. 55Dot the top of the leeks with butter.
  56. 56Dot the top of the leeks with butter.
  57. 57Dot the top of the leeks with butter.
  58. 58Cover the roasting tray with foil and roast at 325 degrees Fahrenheit for 45 minutes.
  59. 59Cover the roasting tray with foil and roast at 325 degrees Fahrenheit for 45 minutes.
  60. 60Cover the roasting tray with foil and roast at 325 degrees Fahrenheit for 45 minutes.
  61. 61Remove the foil after about 30 minutes.
  62. 62Remove the foil after about 30 minutes.
  63. 63Remove the foil after about 30 minutes.
  64. 64Crank the oven heat up to 400 degrees Fahrenheit.
  65. 65Crank the oven heat up to 400 degrees Fahrenheit.
  66. 66Crank the oven heat up to 400 degrees Fahrenheit.
  67. 67Put the leeks back in the oven and check after another 30 minutes.
  68. 68Put the leeks back in the oven and check after another 30 minutes.
  69. 69Put the leeks back in the oven and check after another 30 minutes.
  70. 70Let the leeks sit for a minute to soak up any remaining liquid.
  71. 71Let the leeks sit for a minute to soak up any remaining liquid.
  72. 72Let the leeks sit for a minute to soak up any remaining liquid.
  73. 73Remove the bay leaves from the leeks.
  74. 74Remove the bay leaves from the leeks.
  75. 75Remove the bay leaves from the leeks.
  76. 76Serve the braised leeks.
  77. 77Serve the braised leeks.
  78. 78Serve the braised leeks.
  79. 79Spoon the liquid over the top of the leeks.
  80. 80Spoon the liquid over the top of the leeks.
  81. 81Spoon the liquid over the top of the leeks.
  82. 82Serve with crusty bread.
  83. 83Serve with crusty bread.
  84. 84Serve with crusty bread.

Ingredients

  • 3 leeks
  • 3 leeks
  • 3 leeks
  • butter
  • butter
  • butter
  • salt
  • salt
  • salt
  • anchovy
  • anchovy
  • anchovy
  • pinch thyme leaves
  • pinch thyme leaves
  • pinch thyme leaves
  • white wine
  • white wine
  • white wine
  • heavy cream
  • heavy cream
  • heavy cream
  • lemon zest
  • lemon zest
  • lemon zest
  • bay leaves
  • bay leaves
  • 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.'