Leeks, often considered the understated cousin of onions and garlic, come into their prime during spring. Their mild sweetness and delicate texture make them a remarkable star in many dishes. Among the myriad ways to prepare them, braising leeks offers a simple yet luxurious method that emphasizes their natural flavors and velvety consistency.
Leeks braised in butter, white wine, and broth with fresh herbs and lemon juice enhances the mild natural sweetness of leeks and creates a melt-in-your-mouth texture. By allowing the natural character of leeks to shine, this dish celebrates the arrival of spring and offers a versatile, flavorful addition to any meal.
So, the next time you find leeks in your Market Bag from Lake Tahoe Markets, remember to give this humble vegetable the culinary spotlight it deserves.
Braised Leeks
3 Tbsp. butter, divided (use coconut oil if vegan)
1/2 tsp. sugar
Salt
4 large leeks, white and light green parts only, root ends trimmed, halved lengthwise and rinsed thoroughly
1/4 cup dry white wine
1/4 cup chicken or vegetable broth
1 tsp. fresh thyme leaves, minced
1 bay leaf
1 Tbsp. fresh parsley leaves, chopped
1 tsp. lemon juice
Fresh ground black pepper
In a large skillet (ideally nonstick one), melt 2 tablespoons butter over medium-high heat. Sprinkle the sugar and 1/4 teaspoon salt evenly over the bottom of the skillet. Gently place leeks into the skillet in a single layer, cut side down. Cook for about 5 minutes, shaking the skillet occasionally until the cut side of the leeks is golden brown. If your leeks brown too quickly, adjust the heat.
Now, add wine, broth, fresh thyme, and bay leaf. Reduce the heat to low, cover and simmer until the leeks are tender and translucent, about 10 minutes. Gently transfer the leeks to a serving plate, leaving the liquid in the skillet. Cover the leeks with foil and set aside. Return the liquid to a simmer over medium-high heat. Add 1 tablespoon butter, parsley and lemon juice in the skillet. Once the butter is melted, stir and season with salt and pepper to taste. Spoon the sauce over the leeks and serve.
-By Jill Rozier Lake Tahoe Markets www.LakeTahoeMarkets.com