Melted Leeks With White-Wine Braise
Published March 4, 2000
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
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Ingredients
8 large leeks (about 3 ½ pounds total)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup dry white wine
6 tablespoons unsalted butter, diced
Nutritional analysis per serving
22 grams carbs; 31 milligrams cholesterol; 225 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 3 grams fiber; 470 milligrams sodium; 2 grams protein; 6 grams sugar
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
Preheat the oven to 350 degrees. Cut off and discard the tough green tops of the leeks. Slice the leeks in half lengthwise and rinse well to remove grit. Cut the leeks on the diagonal into ½-inch slices, transfer to a 13-by-9-inch baking dish and toss them with the salt and pepper. Drizzle with the wine, dot with the butter and cover the dish tightly with foil.
- Step 2
Place the leeks in the oven and bake until they are very soft, about 70 minutes. Serve 2 cups with the roasted chickens and refrigerate the remaining 2 cups for other uses.
Private Notes
Comments
This is the best leek recipe I've ever made. Utterly delicious.
This is the best leeks recipe I have ever made - incredibly delicious!
This is an odd recipe - why cook 8 large leeks when only using 4 of them? 70 minutes is also far too long - half that time is enough. Otherwise - standard braising technique resulting in a tasty dish.
This is the best leek recipe I've ever made. Utterly delicious.