Braised Leeks
Transform humble leeks into a show-stopping side dish with this recipe for Braised Leeks. Tender and buttery, these leeks are gently simmered in a flavorful blend of vegetable broth, dry white wine, and aromatic thyme, creating a melt-in-your-mouth texture that's perfect for any meal. A touch of garlic, a drizzle of lemon juice, and a garnish of fresh parsley elevate the dish with vibrant flavors and a hint of brightness. With just 15 minutes of prep time and simple cooking techniques, this recipe is ideal for both weeknight dinners and special occasions. Serve these golden, caramelized leeks alongside roasted meats, grilled fish, or a hearty vegetarian entrée for a stunning and versatile addition to your table.
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Recipe Information
Ingredients
- 4 whole leeks
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 cup vegetable broth
- 0.5 cup dry white wine
- 3 sprigs fresh thyme sprigs
- 2 teaspoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Trim the leeks by cutting off the root end and the tough dark green tops. Slice each leek in half lengthwise and rinse thoroughly under running water to remove any dirt or grit between the layers. Pat dry with paper towels.
Heat a large skillet or sauté pan over medium heat. Add the unsalted butter and olive oil, allowing them to melt and combine.
Mince the garlic cloves and add them to the pan. Sauté for 1-2 minutes until fragrant but not browned.
Arrange the leeks cut-side down in the pan in a single layer. Cook for 3-4 minutes until slightly golden, then carefully turn them over with tongs.
Pour the vegetable broth and dry white wine into the pan, then add the fresh thyme sprigs. Bring the liquid to a simmer, then reduce the heat to low.
Cover the pan with a lid and let the leeks braise for 20-25 minutes, basting them occasionally with the cooking liquid, until they become tender and flavorful.
Remove the lid and increase the heat to medium. Cook for another 3-5 minutes to let the liquid reduce slightly.
Drizzle the leeks with the lemon juice and season with salt and black pepper to taste. Carefully remove the thyme sprigs before serving.
Garnish the braised leeks with freshly chopped parsley and serve warm as a delicious side dish.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 19.0 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
