Prepare the leeks: Trim off the green and root ends of the leeks. Peel away and discard the two outer layers. Cut the leeks in half lengthwise and rinse under cool water, fanning the halves out to remove any sand or silt. Transfer to paper towel, cut side down to drain.
Preheat oven to 350°F with the rack in the middle position. Melt butter in a large skillet on medium to medium-high heat. Add prepared leeks, cut side up and cook for about 5 minutes or until the underside of the leeks are a golden colour. Add stock and wine and cook for an additional 10 minutes or until the liquid has reduced by half. Cover skillet and transfer to oven to bake for 20 minutes.
Prepare the vinaigrette: Melt butter in a small skillet on medium-high heat. Add the shallots and anchovies and cook until soft and tender. Add mustard, lemon juice and vinegar and stir until vinaigrette bubbles. Remove from heat.
Serve: Remove skillet from oven, carefully remove lid and transfer braised leeks to an attractive service platter. Sprinkle with chopped egg and then drizzle with hot vinaigrette. Garnish with chopped parsley and lemon zest. Season with salt and pepper and serve immediately.
Braised Leeks Recipe
Ingredients
6 medium-sized leeks
3 tablespoons butter
½ cup chicken stock
½ cup dry white wine
For the vinaigrette:
1 tablespoon butter
1 shallot, finely chopped
4 anchovy fillets, drained and thinly sliced
1 heaping tablespoon Dijon mustard
1 teaspoon red wine vinegar
juice of ½ a lemon
For the garnish:
2 eggs, hardboiled and chopped
2 tablespoons flat leaf parsley, finely chopped
zest from one lemon
salt and pepper to taste
Directions
Prepare the leeks: Trim off the green and root ends of the leeks. Peel away and discard the two outer layers. Cut the leeks in half lengthwise and rinse under cool water, fanning the halves out to remove any sand or silt. Transfer to paper towel, cut side down to drain.
Preheat oven to 350°F with the rack in the middle position. Melt butter in a large skillet on medium to medium-high heat. Add prepared leeks, cut side up and cook for about 5 minutes or until the underside of the leeks are a golden colour. Add stock and wine and cook for an additional 10 minutes or until the liquid has reduced by half. Cover skillet and transfer to oven to bake for 20 minutes.
Prepare the vinaigrette: Melt butter in a small skillet on medium-high heat. Add the shallots and anchovies and cook until soft and tender. Add mustard, lemon juice and vinegar and stir until vinaigrette bubbles. Remove from heat.
Serve: Remove skillet from oven, carefully remove lid and transfer braised leeks to an attractive service platter. Sprinkle with chopped egg and then drizzle with hot vinaigrette. Garnish with chopped parsley and lemon zest. Season with salt and pepper and serve immediately.
Braised Leeks Recipe
Loading...
Gently braised leeks drizzled with a warm vinaigrette, sprinkled with chopped egg, parsley and lemon!
One of our most requested side dishes, this BRAISED LEEKS RECIPE is exceptionally delicious!
The idea for this post and the development of this recipe was inspired by two separate comments made by readers like you. The first asked that we offer an interesting side dish. The second wanted recipes using leeks. Well, this BRAISED LEEKS RECIPE certainly delivers on both requests!
As with so many of our recipes, this one comes with a reminder to purchase your veggies from a local farmer or organic market. If organic varieties are offered try using them for this recipe. You will taste a difference, guaranteed!
I’m so very proud of the finished dish, I’m REALLY hoping you try the recipe. When you go to make it, here’s what I suggest you consider:
LEEKS
Let’s start with a few tips on cooking leeks. To begin, trim off both ends, the greens, and the roots. Then, remove at least the first two layers of the stalk, as they’re usually quite tough, and cut the leeks in half lengthwise. Next, rinse the halves under running water to remove any sand or silt.
BRAISING
The first step of cooking the prepared leeks is to cook them in a large skillet with melted butter. Knowing the way the cottage stove operates, I’m saying a medium-high setting. If you’re unsure, cook them for the first 5 minutes on medium. They’ll ultimately caramelize and get all fabulous once we cover and transfer them to the oven a bit later on. Regardless of your braising results, fear not, all will be perfect!
VINAIGRETTE
I always have a jar or container of anchovy fillets in the fridge, especially since I’m often making my CAESAR SALAD upon request. That said, I now realize this vinaigrette is akin to a warm Caesar dressing but exceeding all expectations in this application. Make sure to dip your finger in the vinaigrette for a taste. Then, drizzle it over the BRAISED LEEKS – amazing!
GARNISH
The garnish of chopped hard-boiled eggs and parsley sprinkled with lemon zest is what makes the dish so memorable. Feel free to serve the garnishes on the side if you feel all this amazing taste may be too much for picky eaters.
Prepare the leeks: Trim off the green and root ends of the leeks. Peel away and discard the two outer layers. Cut the leeks in half lengthwise and rinse under cool water, fanning the halves out to remove any sand or silt. Transfer to paper towel, cut side down to drain.
Preheat oven to 350°F with the rack in the middle position. Melt butter in a large skillet on medium to medium-high heat. Add prepared leeks, cut side up and cook for about 5 minutes or until the underside of the leeks are a golden colour. Add stock and wine and cook for an additional 10 minutes or until the liquid has reduced by half. Cover skillet and transfer to oven to bake for 20 minutes.
Prepare the vinaigrette: Melt butter in a small skillet on medium-high heat. Add the shallots and anchovies and cook until soft and tender. Add mustard, lemon juice and vinegar and stir until vinaigrette bubbles. Remove from heat.
Serve: Remove skillet from oven, carefully remove lid and transfer braised leeks to an attractive service platter. Sprinkle with chopped egg and then drizzle with hot vinaigrette. Garnish with chopped parsley and lemon zest. Season with salt and pepper and serve immediately.
Loading...
