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 until you don't see dirt anymore.
  2. 2Cut the leeks into 1.5-2 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 tray.
  6. 6Line up the leeks in the tray, ensuring they all fit.
  7. 7Salt over 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 some anchovy to the butter.
  11. 11Add a small pinch of thyme leaves to the mixture.
  12. 12Let the mixture sizzle for a minute.
  13. 13Add some white wine to the pot.
  14. 14Add some heavy cream.
  15. 15Add some lemon zest.
  16. 16Add a little pinch of salt.
  17. 17Pour the cream mixture over the top of the leeks.
  18. 18Tuck the bay leaves in and around the leeks.
  19. 19Dot with some butter across the top.
  20. 20Cover with foil and roast at 325 degrees for 45 minutes.
  21. 21After 30 minutes, crank the heat up to 400 degrees and put the tray back in the oven for another 30 minutes.
  22. 22Let the leeks sit for a minute so they can soak up any remaining liquid.
  23. 23Remove the bay leaves.
  24. 24Serve the leeks, spooning some of the liquid over the top.
  25. 25Serve with crusty bread.

Ingredients

  • Leeks
  • Butter
  • Salt
  • Tarragon leaves
  • Anchovy
  • Thyme leaves
  • White wine
  • Heavy cream
  • Lemon zest
  • Bay leaves
  • Crusty bread

Equipment

KniveCutting boardRoasting trayBowlPotSpoonForkOven

Tips

  • The prettiest dishes don't always taste the best, except for this one.
  • Make that for your next dinner party and people are going to be like wow.

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