Braised Leeks with Cream and White Wine
Directions
- 1Cut and trim the leeks, removing the roots and the very green parts.
- 2Cut the leeks into 1.5 to 2-inch chunks.
- 3Soak the leeks in water to remove all the grit.
- 4Butter a roasting tray.
- 5Sprinkle some salt at the base of the roasting tray.
- 6Line up the leeks in the roasting tray, making sure they all fit.
- 7Salt the top of the leeks.
- 8Place some tarragon leaves over the top of the leeks.
- 9Melt some butter in a pot.
- 10Add anchovy to the melted butter.
- 11Add a small pinch of thyme leaves to the pot.
- 12Let the mixture sizzle for a minute, stirring with a wooden spoon.
- 13Add white wine to the pot.
- 14Add heavy cream to the pot.
- 15Add some lemon zest to the mixture using a microplane grater.
- 16Add a little pinch of salt to the cream mixture.
- 17Pour the cream mixture over the leeks in the roasting tray.
- 18Tuck bay leaves in and around the leeks.
- 19Dot the top of the leeks with some butter.
- 20Cover the roasting tray with foil.
- 21Roast the leeks at 325 degrees Fahrenheit for about 45 minutes.
- 22Crank the oven heat up to 400 degrees Fahrenheit.
- 23Place the leeks back in the oven and check after another 30 minutes.
- 24Let the leeks sit for a minute to soak up any remaining liquid.
- 25Remove the bay leaves from the leeks.
- 26Serve the braised leeks on a plate.
- 27Spoon the liquid from the tray over the leeks on the plate.
- 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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