Braised Leeks with Cream and White Wine

105 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 outer layers until you don't see dirt anymore.
  5. 5Remove outer layers until you don't see dirt anymore.
  6. 6Remove outer layers until you don't see dirt anymore.
  7. 7Cut the leeks into about 1.5 to 2 inch chunks.
  8. 8Cut the leeks into about 1.5 to 2 inch chunks.
  9. 9Cut the leeks into about 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 tray.
  17. 17Sprinkle salt at the base of the tray.
  18. 18Sprinkle salt at the base of the tray.
  19. 19Line up the leek chunks in the roasting tray.
  20. 20Line up the leek chunks in the roasting tray.
  21. 21Line up the leek chunks in the roasting tray.
  22. 22Sprinkle salt over the top of the leeks.
  23. 23Sprinkle salt over the top of the leeks.
  24. 24Sprinkle salt over the top of the leeks.
  25. 25Place tarragon leaves over the top of the leeks.
  26. 26Place tarragon leaves over the top of the leeks.
  27. 27Place tarragon leaves over the top of the leeks.
  28. 28Melt butter in a pot.
  29. 29Melt butter in a pot.
  30. 30Melt butter in a pot.
  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 pot.
  35. 35Add a small pinch of thyme leaves to the pot.
  36. 36Add a small pinch of thyme leaves to the pot.
  37. 37Let the mixture sizzle for a minute.
  38. 38Let the mixture sizzle for a minute.
  39. 39Let the mixture sizzle for a minute.
  40. 40Add white wine to the pot.
  41. 41Add white wine to the pot.
  42. 42Add white wine to the pot.
  43. 43Add heavy cream to the pot.
  44. 44Add heavy cream to the pot.
  45. 45Add heavy cream to the pot.
  46. 46Add lemon zest to the pot.
  47. 47Add lemon zest to the pot.
  48. 48Add lemon zest to the pot.
  49. 49Add a little pinch of salt.
  50. 50Add a little pinch of salt.
  51. 51Add a little pinch of salt.
  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 foil and roast at 325 degrees Fahrenheit for 45 minutes.
  62. 62Cover the roasting tray with foil and roast at 325 degrees Fahrenheit for 45 minutes.
  63. 63Cover the roasting tray with foil and roast at 325 degrees Fahrenheit for 45 minutes.
  64. 64After 30 minutes, crank the heat up to 400 degrees Fahrenheit.
  65. 65After 30 minutes, crank the heat up to 400 degrees Fahrenheit.
  66. 66After 30 minutes, crank the heat up to 400 degrees Fahrenheit.
  67. 67Roast for another 30 minutes or until bubbly and golden.
  68. 68Roast for another 30 minutes or until bubbly and golden.
  69. 69Roast for another 30 minutes or until bubbly and golden.
  70. 70Let the braised leeks sit for a minute to soak up any remaining liquid.
  71. 71Let the braised leeks sit for a minute to soak up any remaining liquid.
  72. 72Let the braised leeks sit for a minute to soak up any remaining liquid.
  73. 73Remove the bay leaves.
  74. 74Remove the bay leaves.
  75. 75Remove the bay leaves.
  76. 76Serve the braised leeks on a plate.
  77. 77Serve the braised leeks on a plate.
  78. 78Serve the braised leeks on a plate.
  79. 79Spoon the liquid over the top of the leeks.
  80. 80Spoon the liquid over the top of the leeks.
  81. 81Spoon the liquid over the top of the leeks.
  82. 82Serve with crusty bread.
  83. 83Serve with crusty bread.
  84. 84Serve with crusty bread.

Ingredients

  • Leeks
  • Leeks
  • Leeks
  • Butter
  • Butter
  • Butter
  • Salt
  • Salt
  • Salt
  • Tarragon leaves
  • Tarragon leaves
  • Tarragon leaves
  • Anchovies
  • Anchovies
  • Anchovies
  • 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
  • Crusty bread
  • Crusty bread
  • 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.