Description
Prepare tender leeks slowly cooked in white wine and finished with a light cream sauce for an elegant side dish.
Ingredients
Scale
- 4 large leeks
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken or vegetable broth
- 1/4 cup heavy cream
- 1 teaspoon fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Clean the leeks thoroughly by trimming the root end and the dark green tops. Slice the white and light green parts into 1-inch thick rounds. Rinse them well under cold water to remove any trapped grit.
- Heat the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the cleaned leeks to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until they soften slightly and become translucent.
- Pour in the white wine and let it simmer rapidly for 2 minutes, scraping up any browned bits from the bottom of the pot.
- Add the broth. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot tightly.
- Braise the leeks for 25 to 35 minutes, or until they are very tender when pierced with a fork. Check occasionally to ensure the liquid has not completely evaporated; add a splash more broth if needed.
- Remove the lid. Increase the heat to medium-low and let any remaining liquid reduce slightly.
- Stir in the heavy cream and lemon juice. Simmer gently for 2 minutes until the sauce thickens slightly. Do not boil vigorously once the cream is added.
- Season with salt and pepper to your taste.
- Serve the braised leeks hot, drizzled with the pan sauce and garnished with fresh parsley.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To make this dish vegan, substitute the butter with olive oil and use a plant-based cream alternative or omit the cream and finish with a tablespoon of nutritional yeast for richness.
- You can cook the leeks very slowly over low heat for up to an hour for maximum tenderness.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 3
- Cholesterol: 35