Braised Leeks
Leeks are often relegated to the background of soups, but when braised, they become the centerpiece of a meal. They require patience to clean, but they reward the cook with a sweetness that is deep and clean.
The importance of the wash
Leeks hold dirt deep in their layers; slit them lengthwise and run them under cold water before starting, or they will be gritty.
- Large wide skillet with a lid
- Chef's knife
- Tongs
What goes in.
- 4 largeleeks, white and pale green parts only
- 2 tbspunsalted butter
- 1/2 cupchicken or vegetable stock
- 1 sprigfresh thyme
- to tastesea salt and cracked black pepper
Steaming to Tenderness
Do not rush the reduction. The liquid should barely cover the bottom of the pan, allowing the leeks to steam while the butter and stock emulsify into a coating rather than a soup.
The method.
Prepare the leeks
Trim the dark green tops and the root ends. Slice the leeks in half lengthwise. Rinse thoroughly under cold running water, fanning the layers to remove any hidden soil.
Sear the faces
Melt the butter in the skillet over medium-high heat. Place the leeks cut-side down. Let them sit undisturbed until the surface turns golden brown, about 5 minutes.
Add aromatics and liquid
Pour in the stock and tuck the thyme sprig between the leeks. Reduce the heat to low and cover the pan tightly.
Braise
Simmer for 15 to 20 minutes. The leeks are done when a knife slips through the center with zero resistance and the white parts appear translucent.
Glaze
Remove the lid and increase the heat to medium. Let the remaining liquid evaporate until it thickens into a glossy, buttery sauce that coats the back of a spoon.
Other turns to take.
Lemon-Caper
Add a squeeze of fresh lemon juice and a tablespoon of rinsed capers during the final glaze stage.
Mustard-Cream
Whisk a teaspoon of Dijon mustard into the stock before adding it to the pan for a sharper finish.
When it doesn't go to plan.
Save the tough dark green tops in a freezer bag to use later when making vegetable or chicken stock.
Ensure the skillet is wide enough to hold the leeks in a single layer so they cook evenly.
If the leeks are very thick, slice them into quarters lengthwise to decrease cooking time.
The ones that keep coming up.
How do I know if the leeks are too gritty to eat?
If you feel a crunch while eating, the leeks were not washed thoroughly enough. The grit is usually trapped near the base of the white stalk, so pay extra attention to that area during rinsing.
Can I use oil instead of butter?
You can, but butter provides the necessary fat to create a silky, emulsified sauce during the final reduction. If using oil, add a small splash of heavy cream at the end to achieve a similar mouthfeel.