Braised Leeks with Cream and White Wine

1h 15m
Serves 1
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Directions

  1. 1Trim the ends of the leeks and remove any dirt.
  2. 2Cut leeks into about 1.5 to 2-inch chunks.
  3. 3Soak leek chunks in water to get all the grit out.
  4. 4Butter a roasting tray.
  5. 5Sprinkle salt over the base of the tray.
  6. 6Arrange the leek chunks in the tray, ensuring they all fit.
  7. 7Salt over the top of the leeks.
  8. 8Place tarragon leaves over the top of the leeks.
  9. 9Melt some butter in a pot.
  10. 10Add anchovies to the melted butter.
  11. 11Add a small pinch of thyme leaves to the pot.
  12. 12Let the mixture sizzle for a minute.
  13. 13Add white wine to the pot.
  14. 14Add heavy cream to the pot.
  15. 15Add lemon zest to the pot.
  16. 16Add a pinch of salt to the cream mixture.
  17. 17Pour the cream mixture over the leeks in the roasting tray.
  18. 18Tuck bay leaves in and around the leeks.
  19. 19Dot with butter across the top of the leeks.
  20. 20Cover the roasting tray with foil and roast at 325 fahrenheit (162.7 celsius) degrees, then check after 45 minutes.
  21. 21After about 30 minutes, remove the foil.
  22. 22Crank the oven heat up to 400 fahrenheit (204.4 celsius) degrees, and put the leeks back in for another 30 minutes.
  23. 23Let the braised leeks sit for a minute to soak up any remaining liquid.
  24. 24Remove the bay leaves.
  25. 25Serve the leeks, spooning the liquid over them.

Ingredients

  • 3 Leeks
  • Butter
  • Salt
  • Tarragon leaves
  • Anchovy
  • Thyme leaves
  • White wine
  • Heavy cream
  • Lemon zest
  • Bay leaves
  • 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.'

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