Braised Leeks with Cream and White Wine

75 mins
Serves 1
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Directions

  1. 1Trim the ends of the leeks.
  2. 2Trim the ends of the leeks.
  3. 3Trim the ends of the leeks.
  4. 4Remove the outer layers of the leeks until no dirt is visible.
  5. 5Remove the outer layers of the leeks until no dirt is visible.
  6. 6Remove the outer layers of the leeks until no dirt is visible.
  7. 7Cut the leeks into 1.5 to 2-inch chunks.
  8. 8Cut the leeks into 1.5 to 2-inch chunks.
  9. 9Cut the leeks into 1.5 to 2-inch chunks.
  10. 10Soak the cut leeks in water to remove any grit.
  11. 11Soak the cut leeks in water to remove any grit.
  12. 12Soak the cut leeks in water to remove any grit.
  13. 13Butter a roasting tray.
  14. 14Butter a roasting tray.
  15. 15Butter a roasting tray.
  16. 16Sprinkle salt at the base of the roasting tray.
  17. 17Sprinkle salt at the base of the roasting tray.
  18. 18Sprinkle salt at the base of the roasting tray.
  19. 19Arrange the leek chunks in the roasting tray.
  20. 20Arrange the leek chunks in the roasting tray.
  21. 21Arrange the leek chunks in the roasting tray.
  22. 22Sprinkle salt over the leeks.
  23. 23Sprinkle salt over the leeks.
  24. 24Sprinkle salt over the leeks.
  25. 25Place tarragon leaves over the leeks.
  26. 26Place tarragon leaves over the leeks.
  27. 27Place tarragon leaves over the leeks.
  28. 28Melt butter in a small pan.
  29. 29Melt butter in a small pan.
  30. 30Melt butter in a small pan.
  31. 31Add anchovies to the melted butter.
  32. 32Add anchovies to the melted butter.
  33. 33Add anchovies to the melted butter.
  34. 34Add a small pinch of thyme leaves to the pan.
  35. 35Add a small pinch of thyme leaves to the pan.
  36. 36Add a small pinch of thyme leaves to the pan.
  37. 37Let the butter, anchovies, and thyme sizzle for a minute.
  38. 38Let the butter, anchovies, and thyme sizzle for a minute.
  39. 39Let the butter, anchovies, and thyme sizzle for a minute.
  40. 40Add white wine to the pan.
  41. 41Add white wine to the pan.
  42. 42Add white wine to the pan.
  43. 43Add heavy cream to the pan.
  44. 44Add heavy cream to the pan.
  45. 45Add heavy cream to the pan.
  46. 46Add lemon zest to the pan.
  47. 47Add lemon zest to the pan.
  48. 48Add lemon zest to the pan.
  49. 49Add a pinch of salt to the cream mixture.
  50. 50Add a pinch of salt to the cream mixture.
  51. 51Add a pinch of salt to the cream mixture.
  52. 52Pour the cream mixture over the leeks in the roasting tray.
  53. 53Pour the cream mixture over the leeks in the roasting tray.
  54. 54Pour the cream mixture over the leeks in the roasting tray.
  55. 55Tuck bay leaves in and around the leeks.
  56. 56Tuck bay leaves in and around the leeks.
  57. 57Tuck bay leaves in and around the leeks.
  58. 58Dot the top of the leeks with butter.
  59. 59Dot the top of the leeks with butter.
  60. 60Dot the top of the leeks with butter.
  61. 61Cover the roasting tray with aluminum foil.
  62. 62Cover the roasting tray with aluminum foil.
  63. 63Cover the roasting tray with aluminum foil.
  64. 64Roast in the oven at 325°F (163°C) for 45 minutes.
  65. 65Roast in the oven at 325°F (163°C) for 45 minutes.
  66. 66Roast in the oven at 325°F (163°C) for 45 minutes.
  67. 67Remove foil and check the leeks after about 30 minutes.
  68. 68Remove foil and check the leeks after about 30 minutes.
  69. 69Remove foil and check the leeks after about 30 minutes.
  70. 70Crank the oven heat up to 400°F (200°C).
  71. 71Crank the oven heat up to 400°F (200°C).
  72. 72Crank the oven heat up to 400°F (200°C).
  73. 73Return the leeks to the oven and check after another 30 minutes.
  74. 74Return the leeks to the oven and check after another 30 minutes.
  75. 75Return the leeks to the oven and check after another 30 minutes.
  76. 76Let the braised leeks sit for a minute to soak up any remaining liquid.
  77. 77Let the braised leeks sit for a minute to soak up any remaining liquid.
  78. 78Let the braised leeks sit for a minute to soak up any remaining liquid.
  79. 79Remove the bay leaves.
  80. 80Remove the bay leaves.
  81. 81Remove the bay leaves.
  82. 82Serve the braised leeks on a plate.
  83. 83Serve the braised leeks on a plate.
  84. 84Serve the braised leeks on a plate.
  85. 85Spoon the pan juices over the served leeks.
  86. 86Spoon the pan juices over the served leeks.
  87. 87Spoon the pan juices over the served leeks.
  88. 88Serve with crusty bread.
  89. 89Serve with crusty bread.
  90. 90Serve with crusty bread.

Ingredients

  • leeks
  • leeks
  • leeks
  • butter
  • butter
  • butter
  • salt
  • salt
  • salt
  • tarragon leaves
  • tarragon leaves
  • tarragon leaves
  • anchovy
  • anchovy
  • anchovy
  • thyme leaves
  • thyme leaves
  • thyme leaves
  • white wine
  • white wine
  • white wine
  • heavy cream
  • heavy cream
  • heavy cream
  • lemon zest
  • lemon zest
  • lemon zest
  • bay leaves
  • bay leaves
  • 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.