Leeks Braised In White Wine
serves 2-4
Leeks take on a lovely sweet flavor and tender texture when braised. These are particularly elegant looking, and quite easy to make.
2 teaspoons olive oil
2 tablespoon unsalted butter
4 large leeks, trimmed and halved
1/2 cup dry white wine
1/4 cup low-sodium broth (chicken or vegetable)
1/4 cup chopped fresh parsley
prep: 5 minutes
total: 35 minutes
large sauté pan with cover
tongs
1. Heat the olive oil with 1 tablespoon of the butter in a large sauté pan over medium-high heat. When the foam subsides, add the leeks cut side-down. Leave them alone to brown very well, 3-5 minutes. Turn the leeks over and let them brown on the second side another 2-4 minutes.
2. Pour the wine into the pan. Cook until the alcohol evaporates and the wine reduces by half, 2-4 minutes. Add the broth and cover the pan. Reduce the heat to medium and simmer, turning the leeks once, until they're tender but not falling apart, another 7-10 minutes.
3. Remove the leeks to a platter. Increase the heat and reduce the sauce a few more minutes. Stir in the parsley and remaining butter and season the sauce to taste with salt and pepper. Drizzle the sauce over the leeks.
