Posted by: jiminmontana | January 16, 2012

Braised Leeks in butter and wine

This is a nice side dish to go with beef or lamb and have a very mild onion flavor.  Get leeks that have a long white shank, and do not remove all of the root at first.


  • 4-6 leeks with long white shanks
  • 4 Tbs butter, salted
  • 1 Cup white wine or vegetable/chicken stock
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/4 Cup parsley, chopped


  1. Just above the point where the leek begins to turn green, cut off the green.  Can either discard or use to make a vegetable stock.  Do not remove the root end yet, since that part is keeping the leek together.  Split the shank with a sharp knife down the middle.  Rinse the leeks well since there will be some soil in there, pulling back the layers a bit to allow water to each part.
  2. Heat butter in larger skillet and place leeks in with flat part down.  Cook rather high for 2 minutes until browned.  Turn over and cook another 2 minutes.
  3. To this skillet, add wine, bay leaf, and thyme.  Cover and simmer for 20-25 minutes until leeks are getting tender.  Add parsley and cook 5 more minutes.  If wine evaporates, add water or wine as needed.
  4. Inform guests who are new to leeks that they can eat all but the last bit toward the root.  Start from the green portion, slicing off a bite-sized portion while maintaining the integrity of the form.  Eating one layer at a time is not the ideal experience.

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