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Braised Leeks
Braised Leeks
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Buttery braised leeks enhanced with white wine, thyme, garlic, and parsley.
Ingredients:
  • 4-6 leeks
  • 1 garlic clove, minced
  • 3-4 Tbsp unsalted butter
  • Salt
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1 cup white wine or vegetable stock
  • 1/4 cup parsley, chopped
Instructions:
  • Prepare the leeks: Trim the ends to the shank, saving the light green parts for future stock. Slice the leek lengthwise without cutting through the root. Rinse well under cold water to remove any dirt. Finally, cut through the root to separate into two long pieces. (Refer to How to Clean Leeks for visuals and additional cleaning tips.)
  • In a large sauté pan over medium-high heat, melt butter until foamy. Add minced garlic and leeks, cut side down. Cook for 1 to 2 minutes until slightly browned. Flip leeks, sprinkle with salt, and cook the other side for 1 to 2 minutes until tender and butter-infused.
  • Infuse with flavor: Place the leeks cut side down, sprinkle with sugar, thyme, and a pinch of salt. Pour in white wine, add bay leaf, and simmer gently. Cover and cook for 35-45 minutes over medium-low heat.
  • Once the leeks are tender, uncover the pot and bring the liquid to a vigorous boil. Reduce by half, then turn off the heat. Add parsley, swirl, and serve.

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