Braised Leeks With Parmesan
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6leeks, not too thick if possible
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- ½cup dry white wine, like sauvignon blanc
- 1½ounces Parmesan, freshly grated (⅓ cup)
Nutritional analysis per serving (6 servings)
143 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
- Step 2
Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
- Step 3
Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.
- Advance preparation: You can make this through Step 2 several hours before serving. Do not light the broiler until you're almost ready to serve, then proceed with Step 3.
Private Notes
Comments
I have to protest the heinous suggestion of dispcarding the liquid before broiling. This is PURE flavor. I poured it into a saucepan, added a pat of butter, and reduced on high heat for roughly 5 minutes. What a beautiful sauce!
Somehow some puff pastry wound up under my leeks and became the best thing I’ve ever had
Fabulous! I have been braising leeks for years, but never have I come across a recipe that produces such a tender, flavorful result. I found I didn't need to shake the pan or move the leeks around with tongs. I just lightly browned them on each side in my Le Creuset enamel over cast iron gratin dish, added the wine and broth, and let them simmer while I tended to the meat. Finishing them took all of five minutes.
Fantastic! I combined this with another recipe and added: cream, lemon zest, splash of soy sauce, tarragon, bay leaves. These leeks are so beautiful and the sauce delicate. Def save the sauce and do not pour it off. I drizzled over the finished product
Wow, absolutely delicious! This would be excellent alongside any protein, but I think this is a perfect dish for a lazy Sunday and a roast chicken. The broth is so flavorful (I had a lot of excess), I agree it should be saved. I added mine to some jarred cannellini beans and it was a perfect pairing.
This was excellent! I didn’t want to open a bottle of white wine but I had a can of Hefeweizen in my hand and it worked beautifully