Oven-Braised Leeks


Preheat oven to 400 degrees Fahrenheit

  • 4 leeks, tough outer green leaves removed — trimmed to just white and light green areas

Cut leeks in half and rinse thoroughly — look for dirt especially at root-end

  • 2 Tablespoons olive oil

Spread evenly along bottom of baking dish. Place leeks, cut-side down, into baking dish. Season liberally with salt and freshly ground black pepper (I use approximately 1 teaspoon Kosher salt and 5-6 grinds of the pepper mill)

  • 15-20 sprigs of fresh thyme

Spread across leeks, as pictured above, and nestling in-between

  • 1/2 cup dry white wine like Sauvignon Blanc (or vegetable or chicken stock + 1 Tablespoon lemon juice)
  • 1/4 cup Britta-filtered water

Pour both liquids evenly around leeks

  • 2 Tablespoons cold, unsalted butter

Break into small chunks, and distribute around leeks, as pictured above

Cover baking dish tightly with foil. Bake 30 minutes, covered.


Uncover dish, and bake approximately 10 minutes more until slightly caramelized & almost translucent. Allow to cool, then store with thyme and any leftover braising liquid.

Yield: 8 portions (1/4 of leek, per portion)


#Vegan and #Paleo if you leave the butter out and substitute olive oil

Adapted from Fine Cooking’s Olive Oil Braised Leeks 

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