Braised Leeks with Cream and White Wine
Directions
- 1Cut, clean, and trim the ends of the leeks, removing dirt until clean.
- 2Cut leeks into approximately 1.5 to 2-inch chunks.
- 3Soak the cut leeks in water to remove all grit.
- 4Butter a roasting tray and sprinkle salt at the base.
- 5Line up the leek chunks in the roasting tray, ensuring they all fit.
- 6Sprinkle salt over the top of the leeks.
- 7Place some tarragon leaves over the top of the leeks.
- 8Melt some butter, add anchovy, and a small pinch of thyme leaves, letting it sizzle for a minute.
- 9Add white wine, then heavy cream, lemon zest, and a little pinch of salt to the butter mixture.
- 10Pour the cream mixture over the top of the leeks.
- 11Tuck bay leaves in and around the leeks.
- 12Dot some butter across the top of the leeks.
- 13Cover the roasting tray with foil and roast at 325 degrees for 45 minutes.
- 14After about 30 minutes, crank the heat up to 400 degrees.
- 15Return to the oven and check after another 30 minutes until done and bubbly.
- 16Let the braised leeks sit for a minute to soak up any remaining liquid.
- 17Remove the bay leaves before serving.
- 18Serve with crusty bread, spooning the liquid over the top.
Ingredients
- leeks
- butter
- salt
- tarragon leaves
- anchovy
- thyme leaves
- white wine
- heavy cream
- lemon zest
- bay leaves
- crusty bread
Equipment
roasting trayfoil
Tips
- Soak leeks in water to remove grit.
- Tuck bay leaves in and around the leeks.
- Cover with foil to prevent bubbling over.
- Let the leeks sit after cooking to soak up any remaining liquid.
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