Oven-Braised Leeks

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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.

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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)

#Vegetarian

#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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