Braised Leeks with Cream and White Wine
Braised Leeks with Cream and White Wine
Ingredients
For the Braised Leeks
- 6 leeks, trimmed, tough outer layers removed, cut into 1 1/2 to 2-inch rounds
- 2 tablespoons butter, plus more for dotting
- 1/2 teaspoon salt, divided, plus more to taste
- 1 tablespoon fresh tarragon leaves
- 2 bay leaves
For the Cream Sauce
- 1 tablespoon butter
- 2 anchovy fillets, minced
- 1/2 teaspoon fresh thyme leaves
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 teaspoon lemon zest
For Serving
- 1 loaf crusty bread
Instructions
- 1
Preheat your oven to 325°F. Prepare the leeks by trimming the ends and removing any tough outer layers. Cut the cleaned leeks into 1 1/2 to 2-inch thick rounds. Place the cut leeks in a bowl and soak them in cold water for 5 minutes to remove any grit, then drain thoroughly.
⏱️ 10 min•🌡️ 325
- 2
Generously butter a 9x13-inch roasting or baking dish. Sprinkle 1/4 teaspoon of salt evenly over the buttered base of the dish.
⏱️ 2 min
- 3
Neatly arrange the cleaned and drained leek rounds in a single layer in the prepared baking dish. Sprinkle the remaining 1/4 teaspoon of salt over the leeks, then distribute the fresh tarragon leaves throughout the dish.
⏱️ 3 min
- 4
In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the minced anchovy fillets and fresh thyme leaves. Sauté for about 1 minute, allowing the anchovies to dissolve and infuse the butter.
⏱️ 2 min
- 5
Deglaze the saucepan by pouring in the dry white wine, scraping up any browned bits from the bottom. Bring to a simmer, then stir in the heavy cream and lemon zest. Season with a small pinch of salt. Remove from heat.
⏱️ 3 min
- 6
Pour the prepared cream sauce evenly over the leeks in the baking dish. Tuck the bay leaves in amongst the leeks. Dot the top of the leeks with small pieces of the remaining 2 tablespoons of butter.
⏱️ 3 min
- 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 325°F for 45 minutes.
⏱️ 45 min•🌡️ 325
- 8
After 45 minutes, carefully remove the foil. Increase the oven temperature to 400°F. Return the dish to the oven and bake uncovered for another 30 minutes, or until the leeks are very tender, the sauce is bubbly, and the tops are slightly golden brown.
⏱️ 30 min•🌡️ 400
- 9
Remove the dish from the oven and let it rest for a few minutes to allow the leeks to absorb more of the flavorful liquid. Before serving, remove and discard the bay leaves. Serve the braised leeks on a plate, spooning the rich sauce over them. Enjoy with crusty bread for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Leeks with Cream and White Wine
Ingredients
For the Braised Leeks
- 6 leeks, trimmed, tough outer layers removed, cut into 1 1/2 to 2-inch rounds
- 2 tablespoons butter, plus more for dotting
- 1/2 teaspoon salt, divided, plus more to taste
- 1 tablespoon fresh tarragon leaves
- 2 bay leaves
For the Cream Sauce
- 1 tablespoon butter
- 2 anchovy fillets, minced
- 1/2 teaspoon fresh thyme leaves
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 teaspoon lemon zest
For Serving
- 1 loaf crusty bread
Instructions
- 1
Preheat your oven to 325°F. Prepare the leeks by trimming the ends and removing any tough outer layers. Cut the cleaned leeks into 1 1/2 to 2-inch thick rounds. Place the cut leeks in a bowl and soak them in cold water for 5 minutes to remove any grit, then drain thoroughly.
⏱️ 10 min•🌡️ 325 - 2
Generously butter a 9x13-inch roasting or baking dish. Sprinkle 1/4 teaspoon of salt evenly over the buttered base of the dish.
⏱️ 2 min - 3
Neatly arrange the cleaned and drained leek rounds in a single layer in the prepared baking dish. Sprinkle the remaining 1/4 teaspoon of salt over the leeks, then distribute the fresh tarragon leaves throughout the dish.
⏱️ 3 min - 4
In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the minced anchovy fillets and fresh thyme leaves. Sauté for about 1 minute, allowing the anchovies to dissolve and infuse the butter.
⏱️ 2 min - 5
Deglaze the saucepan by pouring in the dry white wine, scraping up any browned bits from the bottom. Bring to a simmer, then stir in the heavy cream and lemon zest. Season with a small pinch of salt. Remove from heat.
⏱️ 3 min - 6
Pour the prepared cream sauce evenly over the leeks in the baking dish. Tuck the bay leaves in amongst the leeks. Dot the top of the leeks with small pieces of the remaining 2 tablespoons of butter.
⏱️ 3 min - 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 325°F for 45 minutes.
⏱️ 45 min•🌡️ 325 - 8
After 45 minutes, carefully remove the foil. Increase the oven temperature to 400°F. Return the dish to the oven and bake uncovered for another 30 minutes, or until the leeks are very tender, the sauce is bubbly, and the tops are slightly golden brown.
⏱️ 30 min•🌡️ 400 - 9
Remove the dish from the oven and let it rest for a few minutes to allow the leeks to absorb more of the flavorful liquid. Before serving, remove and discard the bay leaves. Serve the braised leeks on a plate, spooning the rich sauce over them. Enjoy with crusty bread for dipping.
⏱️ 5 min