Directions
- 1Trim the ends of the leeks.
- 2Remove outer layers until you don't see dirt anymore.
- 3Cut the leeks into about 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 tray.
- 7Line up the leek chunks in the roasting tray.
- 8Sprinkle salt over the top of the leeks.
- 9Place tarragon leaves over the top of the leeks.
- 10Melt butter in a pot.
- 11Add anchovies to the melted butter.
- 12Add a small pinch of thyme leaves to the pot.
- 13Let the mixture sizzle for a minute.
- 14Add white wine to the pot.
- 15Add heavy cream to the pot.
- 16Add lemon zest to the pot.
- 17Add a little pinch of salt.
- 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 foil and roast at 325 degrees Fahrenheit for 45 minutes.
- 22After 30 minutes, crank the heat up to 400 degrees Fahrenheit.
- 23Roast for another 30 minutes or until bubbly and golden.
- 24Let the braised leeks sit for a minute to soak up any remaining liquid.
- 25Remove the bay leaves.
- 26Serve the braised leeks on a plate.
- 27Spoon the liquid over the top of the leeks.
- 28Serve with crusty bread.
Ingredients
- Leeks
- Butter
- Salt
- Tarragon leaves
- Anchovies
- Thyme leaves
- White wine
- Heavy cream
- Lemon zest
- Bay leaves
- Crusty bread
Equipment
Cutting boardKnifeBowlRoasting trayPotSpoonOvenTongsMicroplanePlatterFork
Tips
- For best results, let the leeks sit after cooking to soak up any remaining liquid.
- Serve with crusty bread.
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