Braised Leeks with Cream and White Wine
Braised Leeks with Cream and White Wine
Ingredients
For the Braised Leeks
- 3 leeks, large, trimmed, dark green ends removed, cut into 1 1/2 to 2-inch rounds
- 1 tablespoon unsalted butter, softened, for greasing dish
- 1/2 teaspoon kosher salt, divided, or to taste
- 1 tablespoon fresh tarragon, leaves
- 2 fresh bay leaves
- 1 tablespoon unsalted butter, cut into small pats, for topping
For the Cream Sauce
- 2 tablespoons unsalted butter
- 3 anchovy fillets, packed in oil, drained
- 1/2 teaspoon fresh thyme, leaves
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 lemon, zested
For Serving
- 1 loaf crusty bread
Instructions
- 1
Preheat your oven to 325°F. Place the cut leek rounds in a large bowl and cover with cold water. Swirl gently to dislodge any grit, then drain thoroughly.
⏱️ 10 min•🌡️ 325
- 2
Generously butter a roasting or baking dish with 1 tablespoon of softened unsalted butter. Sprinkle about 1/4 teaspoon of kosher salt evenly over the bottom of the dish. Arrange the drained leek rounds upright in the dish, fitting them snugly. Sprinkle the remaining 1/4 teaspoon of kosher salt over the arranged leeks, then scatter the fresh tarragon leaves over them.
⏱️ 5 min
- 3
In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the anchovy fillets and fresh thyme leaves. Let the mixture sizzle for about 1 minute, pressing the anchovies with the back of a spoon until they melt into the butter.
⏱️ 3 min
- 4
Pour in the dry white wine, heavy cream, and grate in the lemon zest. Stir well to combine, and add a small pinch of kosher salt if desired, tasting to adjust seasoning.
⏱️ 2 min
- 5
Pour the prepared cream sauce evenly over the leeks in the baking dish. Tuck the fresh bay leaves in and around the leeks in the sauce. Dot the top of the leeks with the remaining 1 tablespoon of unsalted butter, cut into small pats.
⏱️ 3 min
- 6
Cover the baking dish tightly with aluminum foil. Place the covered dish into the preheated 325°F oven and bake for 30 to 45 minutes, or until the leeks begin to soften.
⏱️ 35 min•🌡️ 325
- 7
Carefully remove the aluminum foil. Increase the oven temperature to 400°F.
⏱️ 2 min•🌡️ 400
- 8
Return the uncovered dish to the 400°F oven and bake for an additional 30 minutes, or until the leeks are very tender, slightly caramelized on top, and the sauce is bubbly and slightly reduced.
⏱️ 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 sauce. Discard the bay leaves before serving.
⏱️ 5 min
- 10
Serve the braised leeks warm, spooning extra sauce over them. This dish is excellent with crusty bread for dipping into the rich sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Leeks with Cream and White Wine
Ingredients
For the Braised Leeks
- 3 leeks, large, trimmed, dark green ends removed, cut into 1 1/2 to 2-inch rounds
- 1 tablespoon unsalted butter, softened, for greasing dish
- 1/2 teaspoon kosher salt, divided, or to taste
- 1 tablespoon fresh tarragon, leaves
- 2 fresh bay leaves
- 1 tablespoon unsalted butter, cut into small pats, for topping
For the Cream Sauce
- 2 tablespoons unsalted butter
- 3 anchovy fillets, packed in oil, drained
- 1/2 teaspoon fresh thyme, leaves
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 lemon, zested
For Serving
- 1 loaf crusty bread
Instructions
- 1
Preheat your oven to 325°F. Place the cut leek rounds in a large bowl and cover with cold water. Swirl gently to dislodge any grit, then drain thoroughly.
⏱️ 10 min•🌡️ 325 - 2
Generously butter a roasting or baking dish with 1 tablespoon of softened unsalted butter. Sprinkle about 1/4 teaspoon of kosher salt evenly over the bottom of the dish. Arrange the drained leek rounds upright in the dish, fitting them snugly. Sprinkle the remaining 1/4 teaspoon of kosher salt over the arranged leeks, then scatter the fresh tarragon leaves over them.
⏱️ 5 min - 3
In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the anchovy fillets and fresh thyme leaves. Let the mixture sizzle for about 1 minute, pressing the anchovies with the back of a spoon until they melt into the butter.
⏱️ 3 min - 4
Pour in the dry white wine, heavy cream, and grate in the lemon zest. Stir well to combine, and add a small pinch of kosher salt if desired, tasting to adjust seasoning.
⏱️ 2 min - 5
Pour the prepared cream sauce evenly over the leeks in the baking dish. Tuck the fresh bay leaves in and around the leeks in the sauce. Dot the top of the leeks with the remaining 1 tablespoon of unsalted butter, cut into small pats.
⏱️ 3 min - 6
Cover the baking dish tightly with aluminum foil. Place the covered dish into the preheated 325°F oven and bake for 30 to 45 minutes, or until the leeks begin to soften.
⏱️ 35 min•🌡️ 325 - 7
Carefully remove the aluminum foil. Increase the oven temperature to 400°F.
⏱️ 2 min•🌡️ 400 - 8
Return the uncovered dish to the 400°F oven and bake for an additional 30 minutes, or until the leeks are very tender, slightly caramelized on top, and the sauce is bubbly and slightly reduced.
⏱️ 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 sauce. Discard the bay leaves before serving.
⏱️ 5 min - 10
Serve the braised leeks warm, spooning extra sauce over them. This dish is excellent with crusty bread for dipping into the rich sauce.
⏱️ 1 min