Braised Leeks with Cream and White Wine

75 mins
Serves 1
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Directions

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