Creamy Braised Leeks
- Transform humble leeks into an elegant side dish with this simple braising method.
- Tender leeks bathed in a silky, buttery cream sauce that will impress your guests.
- Perfect alongside roasted meats or as part of a vegetarian feast.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Braising
- Cuisine: French-Inspired
Ingredients
Scale
- 4–6 large leeks, white and light green parts only
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/3 cup dry white wine
- 1 cup chicken broth (or vegetable broth for vegetarian version)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 2 teaspoons fresh thyme leaves (optional)
- 1 teaspoon lemon zest (optional)
- 1 teaspoon Dijon mustard (optional)
- 1/4 cup grated Parmesan cheese (optional, for gratin topping)
Instructions
- Trim the dark green tops and roots from the leeks, then slice lengthwise down the middle.
- Rinse thoroughly under cold water, fanning the layers to remove any dirt or grit. Pat dry.
- Melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30-45 seconds.
- Arrange leeks cut-side down in the skillet in a single layer. Cook undisturbed for 3-4 minutes until they begin to soften and develop golden edges.
- Flip the leeks and continue cooking for another 2-3 minutes to develop more flavor.
- Pour in the white wine while scraping the pan to release any browned bits. Let reduce by half, about 2-3 minutes.
- Add the chicken broth, salt, pepper, and optional thyme or lemon zest. Reduce heat to medium-low, cover, and simmer until leeks are fork-tender but still hold their shape, about 15-18 minutes.
- Remove lid and add the heavy cream. Simmer uncovered until the sauce thickens slightly, about 3-5 minutes.
- If desired, sprinkle with Parmesan cheese and place under broiler until golden and bubbling.
- Allow to rest 2-3 minutes before serving.
Notes
- For a dairy-free version, substitute olive oil for butter and full-fat coconut milk for cream.
- Leeks must be thoroughly cleaned as they often harbor dirt between their layers.
- This dish can be made up to the braising stage a day ahead, with cream added just before serving.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 210
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Carbohydrates: 9
- Fiber: 1
- Protein: 3
- Cholesterol: 45
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