Braised leeks
Savor the delicate flavors of braised leeks with this simple yet sophisticated recipe. Featuring tender leeks cooked in a harmonious blend of olive oil, butter, white wine, and chicken gravy, and garnished with fresh parsley for a touch of freshness. Perfect as a side dish or a vegetarian main course.
- 27 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 6 Ingredients
Braised leeks make for a delightful and easy side dish that complements a wide variety of mains. With a combination of olive oil, butter, and white wine, these leeks are cooked to tenderness and then garnished with fresh parsley for a burst of flavor and color. Here's how you can make this delicate and flavorful dish at home.
Ingredients:
Instructions:
- Trim the roots and remove the tough dark green tops of the leeks, leaving the white and light green parts.
- Cut each leek in half lengthwise.
- Rinse the leek halves thoroughly under running water to remove any dirt or grit, especially between the layers.
- In a large skillet or a sauté pan, heat the olive oil and butter over medium heat until the butter is melted and starts to foam.
- Place the leeks cut side down in the skillet. Let them cook without moving them for about 4-5 minutes, until they start to turn golden brown.
- Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
- Pour in the chicken gravy and bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let the leeks braise for about 20 minutes, or until they are tender.
- Once the leeks are tender, remove the lid and let the sauce reduce a bit if it seems too thin. This should take around 2-3 minutes.
- Stir in the chopped fresh parsley.
- Transfer the braised leeks to a serving dish, spooning a bit of the sauce over them. Serve warm.
Tips:
- Ensure you clean the leeks thoroughly, as dirt can get trapped between the layers. Cutting them lengthwise makes it easier to rinse out any soil.
- Use a good quality white wine for enhanced flavor, but don't break the bank on an expensive bottle. A dry white wine usually works best.
- Keep your heat at a medium level to avoid burning the leeks and to allow them to cook evenly.
- Don’t rush the process; letting the leeks braise slowly will result in a better texture and deeper flavor.
- If you want to add some extra richness, consider adding a splash of heavy cream towards the end of the cooking process.
Once your leeks are tender and have absorbed the wonderful flavors of the wine and chicken gravy, they're ready to serve. This simple yet elegant side dish is perfect for elevating any meal. Don't forget to top with fresh parsley for that final touch of freshness and color. Enjoy your braised leeks!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 110kcal | 5% |
| Protein | |
| Protein 1.70g | 1% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 1.74g | 5% |
| Sugar 3.83g | 4% |
| Fat | |
| Fat 5g | 6% |
| Saturated 1.71g | 6% |
| Cholesterol 8mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 11mg | 2% |
| Vitamin B1 0.07mg | 5% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.51mg | 3% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 14mg | 16% |
| Vitamin E 0.88mg | 6% |
| Vitamin K 80ug | 70% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 2.13mg | 19% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 44mg | 3% |
| Potassium, K 200mg | 6% |
| Selenium, Se 1.06ug | 2% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.19mg | 2% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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