Braised Leeks with Cream and White Wine

1h 15m
Serves 1
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Directions

  1. 1Cut and trim the leeks, removing the roots and the very green parts.
  2. 2Cut the leeks into 1.5 to 2-inch chunks.
  3. 3Soak the leeks in water to remove all the grit.
  4. 4Butter a roasting tray.
  5. 5Sprinkle some salt at the base of the roasting tray.
  6. 6Line up the leeks in the roasting tray, making sure they all fit.
  7. 7Salt the top of the leeks.
  8. 8Place some tarragon leaves over the top of the leeks.
  9. 9Melt some butter in a pot.
  10. 10Add anchovy to the melted butter.
  11. 11Add a small pinch of thyme leaves to the pot.
  12. 12Let the mixture sizzle for a minute, stirring with a wooden spoon.
  13. 13Add white wine to the pot.
  14. 14Add heavy cream to the pot.
  15. 15Add some lemon zest to the mixture using a microplane grater.
  16. 16Add a little 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 the top of the leeks with some butter.
  20. 20Cover the roasting tray with foil.
  21. 21Roast the leeks at 325 degrees Fahrenheit for about 45 minutes.
  22. 22Crank the oven heat up to 400 degrees Fahrenheit.
  23. 23Place the leeks back in the oven and check after another 30 minutes.
  24. 24Let the leeks sit for a minute to soak up any remaining liquid.
  25. 25Remove the bay leaves from the leeks.
  26. 26Serve the braised leeks on a plate.
  27. 27Spoon the liquid from the tray over the leeks on the plate.
  28. 28Eat the braised leeks with some crusty bread.

Ingredients

  • 3 leeks
  • butter
  • pinch salt
  • leaves tarragon leaves
  • anchovy
  • pinch thyme leaves
  • white wine
  • heavy cream
  • lemon zest
  • bay leaves
  • crusty bread

Equipment

roasting traybowlknifecutting boardpotwooden spoonmicroplane graterbaking trayoven mittsserving spoon

Tips

  • The prettiest dishes don't always taste the best, except for this one.

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