Braised Leeks

Braised Leeks

Tender leeks simmered in broth and butter until silky and lightly caramelized at the edges.

Total 40 min Makes 4 servings Calories 140/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Dairy

Leeks are trimmed, halved, and gently braised in a mixture of butter, broth, and white wine until they turn soft and sweet. This simple side pairs well with roasted meats or fish, and reflects classic French bistro technique with minimal ingredients.

Ingredients

  • 4 large leeks, trimmed and halved lengthwise
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup chicken stock
  • 1/4 cup dry white wine
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Trim the root ends and dark green tops from the leeks, halve lengthwise, and rinse thoroughly under cold water to remove grit between the layers.

  2. Heat the butter and olive oil in a 9-inch skillet over medium heat until the butter melts.

  3. Arrange the leeks cut-side down in the skillet and cook undisturbed until golden brown, about 5 minutes.

  4. Flip the leeks, then pour in the chicken stock and white wine, and scatter the thyme, salt, and pepper over the top.

  5. Bring the liquid to a simmer, then cover the skillet and reduce heat to low. Braise until the leeks are tender when pierced with a knife, about 25 minutes.

  6. Uncover and increase heat to medium-high, simmering until the liquid reduces to a light glaze, about 5 minutes.

  7. Transfer the leeks to a serving platter, spoon the pan glaze over the top, and garnish with chopped parsley.

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    Braised Leeks

    Leeks are trimmed, halved, and gently braised in a mixture of butter, broth, and white wine until they turn soft and sweet. This simple side pairs well with roasted meats or fish, and reflects classic French bistro technique with minimal ingredients.

    40 min 4 servings 140 cal

    Ingredients

    • 4 large leeks, trimmed and halved lengthwise
    • 2 tablespoons unsalted butter
    • 1 tablespoon olive oil
    • 1 cup chicken stock
    • 1/4 cup dry white wine
    • 1 teaspoon fresh thyme leaves
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      Trim the root ends and dark green tops from the leeks, halve lengthwise, and rinse thoroughly under cold water to remove grit between the layers.

    2. 2

      Heat the butter and olive oil in a 9-inch skillet over medium heat until the butter melts.

    3. 3

      Arrange the leeks cut-side down in the skillet and cook undisturbed until golden brown, about 5 minutes.

    4. 4

      Flip the leeks, then pour in the chicken stock and white wine, and scatter the thyme, salt, and pepper over the top.

    5. 5

      Bring the liquid to a simmer, then cover the skillet and reduce heat to low. Braise until the leeks are tender when pierced with a knife, about 25 minutes.

    6. 6

      Uncover and increase heat to medium-high, simmering until the liquid reduces to a light glaze, about 5 minutes.

    7. 7

      Transfer the leeks to a serving platter, spoon the pan glaze over the top, and garnish with chopped parsley.