Directions
- 1Trim the ends of the leeks.
- 2Remove the outer layers of the leeks until no dirt is visible.
- 3Cut the leeks into 1.5 to 2-inch chunks.
- 4Soak the cut leeks in water to remove any grit.
- 5Butter a roasting tray.
- 6Sprinkle salt at the base of the roasting tray.
- 7Arrange the leek chunks in the roasting tray.
- 8Sprinkle salt over the leeks.
- 9Place tarragon leaves over the leeks.
- 10Melt butter in a small pan.
- 11Add anchovies to the melted butter.
- 12Add a small pinch of thyme leaves to the pan.
- 13Let the butter, anchovies, and thyme sizzle for a minute.
- 14Add white wine to the pan.
- 15Add heavy cream to the pan.
- 16Add lemon zest to the pan.
- 17Add a pinch of salt to the cream mixture.
- 18Pour the cream mixture over the leeks in the roasting tray.
- 19Tuck bay leaves in and around the leeks.
- 20Dot the top of the leeks with butter.
- 21Cover the roasting tray with aluminum foil.
- 22Roast in the oven at 325°F (163°C) for 45 minutes.
- 23Remove foil and check the leeks after about 30 minutes.
- 24Crank the oven heat up to 400°F (200°C).
- 25Return the leeks to the oven and check after another 30 minutes.
- 26Let the braised leeks sit for a minute to soak up any remaining liquid.
- 27Remove the bay leaves.
- 28Serve the braised leeks on a plate.
- 29Spoon the pan juices over the served leeks.
- 30Serve with crusty bread.
Ingredients
- leeks
- butter
- salt
- tarragon leaves
- anchovy
- thyme leaves
- white wine
- heavy cream
- lemon zest
- bay leaves
Equipment
cutting boardknifebowlroasting traysmall panwooden spoongrateraluminum foiloventongsserving plate
Tips
- Trim the ends of the leeks and remove outer layers until no dirt is visible.
- Soak cut leeks in water to remove grit.
- Cover with foil during the first part of roasting to prevent bubbling over and ensure even cooking.
- Serve with crusty bread to soak up the sauce.
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