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.
  2. 2Trim the ends of the leeks and remove any dirt.
  3. 3Trim the ends of the leeks and remove any dirt.
  4. 4Cut leeks into about 1.5 to 2-inch chunks.
  5. 5Cut leeks into about 1.5 to 2-inch chunks.
  6. 6Cut leeks into about 1.5 to 2-inch chunks.
  7. 7Soak leek chunks in water to get all the grit out.
  8. 8Soak leek chunks in water to get all the grit out.
  9. 9Soak leek chunks in water to get all the grit out.
  10. 10Butter a roasting tray.
  11. 11Butter a roasting tray.
  12. 12Butter a roasting tray.
  13. 13Sprinkle salt over the base of the tray.
  14. 14Sprinkle salt over the base of the tray.
  15. 15Sprinkle salt over the base of the tray.
  16. 16Arrange the leek chunks in the tray, ensuring they all fit.
  17. 17Arrange the leek chunks in the tray, ensuring they all fit.
  18. 18Arrange 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 anchovies to the melted butter.
  29. 29Add anchovies to the melted butter.
  30. 30Add anchovies 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 with butter across the top of the leeks.
  56. 56Dot with butter across the top of the leeks.
  57. 57Dot with butter across the top of the leeks.
  58. 58Cover the roasting tray with foil and roast at 325 fahrenheit (162.7 celsius) degrees, then check after 45 minutes.
  59. 59Cover the roasting tray with foil and roast at 325 fahrenheit (162.7 celsius) degrees, then check after 45 minutes.
  60. 60Cover the roasting tray with foil and roast at 325 fahrenheit (162.7 celsius) degrees, then check after 45 minutes.
  61. 61After about 30 minutes, remove the foil.
  62. 62After about 30 minutes, remove the foil.
  63. 63After about 30 minutes, remove the foil.
  64. 64Crank the oven heat up to 400 fahrenheit (204.4 celsius) degrees, and put the leeks back in for another 30 minutes.
  65. 65Crank the oven heat up to 400 fahrenheit (204.4 celsius) degrees, and put the leeks back in for another 30 minutes.
  66. 66Crank the oven heat up to 400 fahrenheit (204.4 celsius) degrees, and put the leeks back in for another 30 minutes.
  67. 67Let the braised leeks sit for a minute to soak up any remaining liquid.
  68. 68Let the braised leeks sit for a minute to soak up any remaining liquid.
  69. 69Let the braised leeks sit for a minute to soak up any remaining liquid.
  70. 70Remove the bay leaves.
  71. 71Remove the bay leaves.
  72. 72Remove the bay leaves.
  73. 73Serve the leeks, spooning the liquid over them.
  74. 74Serve the leeks, spooning the liquid over them.
  75. 75Serve the leeks, spooning the liquid over them.

Ingredients

  • 3 Leeks
  • 3 Leeks
  • 3 Leeks
  • Butter
  • Butter
  • Butter
  • Salt
  • Salt
  • Salt
  • Tarragon leaves
  • Tarragon leaves
  • Tarragon leaves
  • Anchovy
  • Anchovy
  • Anchovy
  • Thyme leaves
  • Thyme leaves
  • 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
  • Crusty bread
  • Crusty bread
  • Crusty bread

Equipment

roasting trayknifecutting boardbowlpottongswooden spoonmicroplaneforkplate

Tips

  • The prettiest dishes don't always taste the best, except for this one. This is crazy, this is knock out of the ball park good and it's stunning. Make that for your next dinner party and people are going to be like, 'Wow.'