2 tablespoons of flat leaf parsley, finely chopped
zest from one lemon
salt and pepper to taste
Takes ,
serves 4.
Instructions
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.
These BRAISED LEEKS are divine! Drizzled with a warm vinaigrette and sprinkled with chopped egg, parsley and lemon zest, they’re our new favourite side!
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 side dish certainly delivers.
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 – Three tips if you’re unfamiliar with cooking with leeks: trim off both ends, the greens, and roots, remove at least the first two layers of the stalk, as they’re usually quite tough, and cut the leeks in half lengthwise. Then rinse the halves under running water to remove any sand or silt. If in doubt, there is a VIDEO attached to the story that better details this process.
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, but 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, so 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 before drizzling it onto the BRAISED LEEKS – it’s a preview of the fabulous flavours that follow.
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.
2 tablespoons of flat leaf parsley, finely chopped
zest from one lemon
salt and pepper to taste
Instructions
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.
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