Braised Leeks with Creamy White Wine Sauce
These melt-in-your-mouth braised leeks are cooked in a creamy white wine sauce with garlic and shallots. A French-inspired side dish perfect for fall and winter meals.
Equipment
- 1 12 inch / 30 cm enameled cast-iron braiser with an oven-proof lid
- 1 saucepan
Ingredients
- 4 large leeks sliced into 1-inch / 2 cm rounds
- 3 Tbl salted butter 40 g, divided
- 1 large shallot minced
- 3 large garlic cloves pressed
- 1 cup dry white wine 25 cl
- ½ cup full-fat liquid cream 12 cl
- ½ cup no-sodium vegetable broth 12 cl
- 1 Tbl Dijon mustard
- 2 tsp apple cider vinegar
- 2 Tbl fresh flat-leaf parsley chopped, plus more for serving
- a touch of salt and pepper
- ½ cup grated Parmesan 45 g
Instructions
- Preheat the oven to 350°F (180°C) conventional or 325°F (165°C) convection.
- Heat 2 Tbl butter in a braiser over medium heat. Brown the leeks on both sides, working in batches if needed. Remove the braiser from the heat.
- While the leeks are browning, melt 1 Tbl butter in a saucepan over medium-low heat. Cook the shallots for 5 minutes, stirring often, until very soft. Add the garlic and cook for 1 minute, stirring continuously.
- Add the wine, stir well, and simmer uncovered for 5 minutes to reduce by ⅓. Then add cream, broth, mustard, vinegar, parsley, salt, and pepper to the saucepan. Stir well and simmer uncovered for 3 minutes.
- Slowly pour the sauce over the leeks. The tops should remain exposed. Cover and cook in the middle of the oven for 30 minutes.
- Remove from the oven and uncover. Sprinkle the Parmesan evenly over the leeks and sauce. Return to the oven, uncovered, and bake for 15 minutes more, or until very tender. Broil for a few minutes until lightly golden.
- Serve warm with extra fresh parsley. Enjoy!