Must try – Braised Leeks

I have come to love leeks later in life and am now making up for lost time. This beautiful dish is an excellent compliment to any roasted meat or, now that I think about it, could be tossed with pasta and topped with a bit of freshly grated Parmesan. Regardless of how you serve it, you must give this dish a try…so easy but so good.


Braised Leeks
I found the original recipe at the delightful SmittenKitchen

  • 6 large leeks
  • 4 large shallots, peeled and thinly sliced
  • 1/2 c. olive oil
  • 6 sprigs of thyme
  • 1/2 c. white wine or vermouth
  • 1 1/2 – 2 c. of stock (I use chicken but you could just as easily use a vegetable stock)
  • 1 Tbsp. dijon mustard

1) Trim the leeks so that you are left with the white and light green parts. Cut in half lengthwise, and then rinse thoroughly. You have to be quite attentive, as leeks tend to trap a lot of dirt. Once you are satisfied that they are clean, pat dry.

2) Preheat the oven to 400 F.

3) Season the cut side of the leeks with coarse salt and a generous grind of pepper.

4) Find a large non-stick pan and heat up about half of your olive oil on medium-high heat. Add the leeks in one layer, careful not to overcrowd the pan (you may have to do this in batches). Saute these until they are a lovely golden brown.

5) Now, season the back of the leeks with salt and pepper and turn them over. If you need to add more olive oil, add it.

6) Saute these until their colour matches the same golden brown you achieved on the cut side.

7) Add the leeks to an oven-proof casserole.

8) Add the shallots and the thyme  to the saute pan and give them a few minutes; allowing them to soften. When they start to turn golden at the edge, add the wine or vermouth and reduce by half.

9) Add the stock and bring to a boil. Reduce the heat and stir in the dijon mustard.

10) Pour the sauce over the leeks. The liquid should come about half way up the leeks. Pop them into the oven. If, as you are baking these beauties, you feel they are too dry you can add a bit more stock.

11) Bake for about 45 minutes

I apologize for not having any after photos…we were in such a hurry to eat these that I did not get an opportunity to get them in front of my camera. I will try to grab some shots next time I make this, which I know will be soon.


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