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Braised Leeks with White Wine and Thyme Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 30 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Description

This simple and elegant Braised Leeks recipe features tender leeks gently cooked in butter, white wine, and vegetable stock with a touch of thyme. The cooking process caramelizes the leeks slightly and infuses them with savory flavors, making a perfect side dish for any meal.

Ingredients

Leeks

  • 12 oz leeks (approximately 3 small leeks)

Cooking Ingredients

  • 1 1/2 tbsp butter
  • 2 tbsp dry white wine
  • 1/4 cup vegetable stock (or chicken stock)
  • 1/4 tsp dried thyme
  • 1/8 tsp salt (approximately)
  • 1/8 tsp pepper (approximately)

Instructions

  1. Prepare the leeks: Pell off the outer layer of the leeks and carefully trim off the stem end so the leek largely holds together. Remove the dark green leafy parts. Cut the leeks in half lengthwise and place in a dish of water to remove dirt. Let soak for a couple of minutes, turning or rubbing to release dirt, then drain well, placing on kitchen paper to dry and prevent breaking apart.
  2. Melt butter: Over medium heat, melt the butter in a large skillet or frying pan that can hold leek halves in a single, slightly snug layer and has a lid.
  3. Sear the leeks: Once the butter is bubbling, add the leeks cut side down. Allow them to gently brown for 2-3 minutes. Turn and brown for about 1 minute on the other side if desired for caramelization, then carefully turn back to the cut side down.
  4. Add liquids and seasoning: Pour in the white wine and let it bubble until slightly syrupy as some evaporates. Add the vegetable stock, dried thyme, salt, and pepper. Gently move the leeks to distribute seasoning evenly.
  5. Braise the leeks: Cover the pan with the lid, bring to a boil, then reduce the heat to a simmer. Cook for about 10 minutes covered until leeks are tender. Uncover and continue simmering for another 5 minutes to reduce the liquid.
  6. Serve: Serve the braised leeks warm or at room temperature with the reduced cooking liquid drizzled over them for extra flavor.

Notes

  • Leek sizes vary; about 3 small leeks equal 12 oz.
  • Removing dirt thoroughly from leeks is essential for a clean dish.
  • Optional caramelization step adds depth of flavor but can be skipped for a softer texture.
  • Use vegetable stock to keep the dish vegetarian, or chicken stock for more richness.
  • The cooking liquid left at the end is flavorful and should be served with the leeks.

Find it online: https://ivysrecipes.com/braised-leeks-with-white-wine-and-thyme-recipe/