A week ago I took part in an on-line photography challenge that required the participants to capture onions or leeks in their best possible light. As I sifted through my saved recipes in the “winter vegetables” category, my eye fell on a simple leek recipe from Cook’s Illustrated for braised leeks. The leeks looked earthy and unadorned and the simplicity of the recipe drew my attention. I love leeks, and cook with them very often, but I had never tried braising them before so this aspect of the recipe was also very intriguing to me.
How to Prepare Leeks
Leeks are naturally sweet–sweeter than onions–and they are generally easy to prepare. They are great additions to soups, stews, quiches, risottos and even frittatas. The key thing to remember is that leeks need to be washed well before cooking because the grit in their layers will take more than a quick rinse to clean them. Cutting the leeks in half lengthwise and immersing them in a bowl of cold water will make getting rid of the dirt easier.
After you have cleaned and dried them, the leeks are ready for the skillet. The first step is to caramelize them, with the cut side down, in a non-stick skillet. Once they are nice and brown, they are then braised slowly in a flavorful wine and thyme butter sauce. What can be better than that? When they are fork tender, a final drizzle of lemon juice and an optional sprinkle of pomegranate seeds make for an incredibly delicious and photogenic side dish. What a way to prepare and dress up a humble vegetable such as a leek!
- 3 large leeks
- 3 TBSP. butter
- ½ tsp. sugar
- ¼ tsp. salt
- --- pinch of pepper
- ¼ cup white wine
- ¼ cup chicken or vegetable broth
- 3 sprigs of fresh thyme
- --- salt & freshly ground pepper
- 1 TBSP. lemon juice
- --- salt & pepper
- --- Pomegranate seeds (optional)
- Trim the leeks by removing the outer layer and most of the dark green tops. You should be left with only the white and light green parts. Halve them lengthwise, making sure to leave the root end intact. Place the trimmed leeks in a large bowl of cold water and swish them around to remove the grit and dirt from the many layers. (Leave the leeks in the water for a few minutes – this will loosen up the dirt). Remove the leeks from the water and drain them on a kitchen towel or paper towels.
- Place a 12” non-stick skillet over medium heat (the skillet should have a lid which you will need later.) When the skillet is hot, add two tablespoons of butter and when the butter melts, sprinkle the sugar, ¼ teaspoon of salt and a pinch of pepper evenly over the bottom of the skillet. Next, add the leeks, cut side down in a single layer. Cook the leeks until they become golden brown and caramelized. This will take 5-6 minutes depending on the heat and the kind of skillet you are using.
- To the skillet, add the wine, broth, fresh thyme sprigs and some salt & pepper. Reduce the heat to low, cover and simmer for about 15 minutes, carefully turning them once or twice (this step is not absolutely necessary). The leeks are done when they can be pierced easily with a knife. If they need a longer time braising or if your liquid has evaporated, add some more wine and broth.
- Remove the leeks from the skillet and place on a serving dish. Cover them to keep them warm. Simmer the remaining liquid in the skillet over medium heat, for a minute or so, until it is thickened. Stir in the remaining 1-tablespoon of butter and the lemon juice. Taste the sauce and adjust the seasoning if needed. Spoon the sauce over the leeks; sprinkle some pomegranate seeds (this is optional) and serve warm.
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We love leeks and tried this recipe as soon as it was posted. In fact, we made them twice in three days ! They were deliciously carmelized, fragrant with fresh thyme and the delicate flavor of the leeks goes great with grilled salmon. Thank you Marilena. This is a keeper, like all of your recipes.
I am so glad you tried it and made it twice already Suzanne! Such an easy recipe, we love it too!
Wow! This looks so good. I will have to try making it!
I know you will like them Kathy, they are really good!