Description
A simple recipe for tender leeks slowly cooked in white wine and butter, resulting in 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 (optional)
- Salt to taste
- Black pepper to taste
- 1 teaspoon fresh thyme leaves
Instructions
- Clean the leeks thoroughly by trimming the root ends and the dark green tops. Slice the white and light green parts into 2-inch lengths.
- In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Add the cut leeks to the pot and cook, stirring occasionally, for 5 to 7 minutes until they soften slightly.
- Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
- Add the broth and thyme. Bring the liquid to a gentle simmer.
- Reduce the heat to low, cover the pot, and cook for 20 to 30 minutes, or until the leeks are very tender when pierced with a fork.
- Remove the lid. If using cream, stir it in now and let the sauce reduce slightly for 2 to 3 minutes until it thickens lightly.
- Season with salt and pepper. Serve hot.
Notes
- For a vegan version, substitute the butter with olive oil or vegan butter and use vegetable broth and water instead of wine and cream.
- If you prefer a richer sauce, add 1 tablespoon of grated Parmesan cheese at the end.
- You can use a small amount of water if you do not have broth available.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
- Cholesterol: 45