Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
RECIPE: White Wine Braised Leeks
- Yield: Serves 2–4 1x
Description
Sure, leeks take a few minutes to clean, but it’s worth it. Braised in butter and white wine and steeped in garlic and thyme, these leeks become so tender they almost melt in your mouth. Serve them as a side dish all on their own, or chop them up and add to one pound of cooked pasta for an easy weeknight meal.
Ingredients
- 4–5 medium leeks
- 1/4 cup raw walnuts
- 4 Tbsps unsalted butter, divided
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 1/2 cups vegetable stock or chicken stock
- 3 garlic cloves
- 4 sprigs thyme
- 1 Tbsp sherry vinegar
- Flaky sea salt
Instructions
- On a cutting board, trim the root end and slice the leeks in half lengthwise. Run the leeks under cold water to wash out any soil, careful to keep the leeks intact. Line a cutting board with a clean kitchen towel. Transfer the leeks to the towel-lined cutting board to dry completely.
- Heat a large stainless steel or cast iron pan over medium-high heat. Add the walnuts and toast for about 2 minutes, stirring occasionally, or until the walnuts smell fragrant. Transfer the walnuts to a plate to cool to room temperature. Once cooled, roughly chop and reserve for later.
- Add 3 tablespoons of butter to the same pan over medium-high heat. Once the butter melts, add the leeks, cut-side down, and cook for about 3 minutes, or until golden brown.
- Carefully flip the leeks with tongs and season with the salt and pepper. Cook the leeks for about another 3 minutes, or until the other side is golden brown.
- Add the wine to the pan and cook for about 1 minute, without stirring, or until you can no longer smell the alcohol.
- Add the stock, garlic, and thyme to the pan and bring it to a simmer. Place a lid on the pan and reduce heat to medium-low. Cook for about 20 minutes, or until a knife can easily pierce the leeks without any resistance.
- Carefully remove the leeks, leaving the liquid in the pan, and set them on a serving plate. Discard the thyme.
- Return the pan to medium-high heat. Add the remaining 1 tablespoon of butter and the vinegar and cook the liquid for about 3 minutes, or until reduced by half.
- Pour the sauce over the leeks and sprinkle with flaky sea salt and the reserved toasted walnuts. The leeks can be stored in a sealed container in the refrigerator for up to 3 days.
Waste Not!
Alexis deBoschnek, the author of this recipe and To the Last Bite: Recipes and Ideas for Making the Most of Your Ingredients (on Amazon), talks with Bluedot contributor Maria Buteux Reade about why to ignore expiration dates and how to use the parts of ingredients that we typically throw out in this Q&A.
Here’s another recipe for braised leeks that features a cheese sauce!
