Wine Braised Leeks



Leeks release a good deal of their own water when they cook. They reduce considerably in volume and swim in their own fragrant broth by the end. Keep a stash of these on hand to layer on sandwiches, serve alongside chicken legs, or stuff into a quiche. You can easy double the recipe (increasing the cooking time by half) and freeze extra cooked leeks for later use.

Wine-Braised Leeks
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Wine-Braised Leeks

Recipe by Ronna WelshCourse: Sides
Servings

4

servings

2.5-3

Cups


Leeks release a good deal of their own water when they cook. They reduce considerably in volume and swim in their own fragrant broth by the end. Keep a stash of these on hand to layer on sandwiches, serve alongside chicken legs, or stuff into a quiche. You can easy double the recipe (increasing the cooking time by half) and freeze extra cooked leeks for later use.
I like the crunch of whole spices, so I scatter the peppercorns and coriander seeds among the leeks. If you’d rather contain them to remove them after cooking, first tie them in a cheesecloth sachet.

Ingredients

  • 4 large leeks, white and light green parts only

  • 2½ tablespoons excellent olive oil

  • 3 tablespoons water

  • 4 tablespoons (½ stick) unsalted butter, cut into bits

  • ⅓ cup crisp white wine

  • 6 fresh thyme sprigs

  • 10 coriander seeds

  • 5 white peppercorns

  • 2 teaspoons coarse kosher salt

Directions

  • Preheat the oven to 325ºF.
  • Trim the leeks of any roots without cutting into the bulb. Then slice the leek lengthwise through the bulb into long halves. Then slice once more into quarters. Fill a large bowl with ice water and submerge the leeks in it. Swish them around and carefully bend back the pieces, using your fingers to release any dirt trapped between layers of the bulb.
  • Once clean, lift out the leeks, drain, and place in a snugly fitting roasting pan or Dutch oven, no more than two layers deep. If your leeks are extra long, cut them to fit.
  • Add the remaining ingredients. Cover and place in the oven. Braise, stirring once or twice, until the leeks have dulled in color, are quite tender to a knife, and bend and flex effortlessly, about 45 minutes. Taste for salt, though you shouldn’t need any. Cool to room temperature before storing. Store in the refrigerator for up to 1 week or in the freezer for 3 months.