Print

Classic French Style Braised Leeks with White Wine and Butter

A plate of tender braised leeks swimming in a light sauce, topped with fresh herbs and lemon zest.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe shows you how to cook leeks slowly until they are tender, using white wine and butter to create a simple, flavorful sauce.

Ingredients

Scale
  • 4 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup heavy cream (optional)
  • 1 teaspoon fresh thyme leaves
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Clean the leeks thoroughly by slicing them in half lengthwise and rinsing them under cold water to remove all grit. Slice the cleaned leeks into 1-inch thick pieces.
  2. Heat the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  3. Add the sliced leeks to the pot and cook, stirring occasionally, for 5 to 7 minutes until they begin to soften.
  4. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
  5. Add the broth, thyme, salt, and pepper. Bring the liquid to a gentle simmer.
  6. Reduce the heat to low, cover the pot, and cook for 20 to 30 minutes, or until the leeks are very tender when pierced with a fork.
  7. Remove the lid. If using cream, stir it in now and let the sauce reduce slightly for 2 to 3 minutes until it thickens enough to coat the back of a spoon.
  8. Taste and adjust seasoning with more salt and pepper if needed before serving.

Notes

  • For a richer sauce, substitute the heavy cream with 2 tablespoons of grated Parmesan cheese during the last 5 minutes of cooking.
  • If you prefer a vegan version, use olive oil instead of butter and use vegetable broth, omitting the cream entirely or substituting with a plant-based cream alternative.
  • To prepare leeks ahead of time, clean and slice them, storing them in an airtight container in the refrigerator for up to 2 days before cooking.

Nutrition

Find it online: https://tastetaught.com/braised-leeks-classic-french-style-recipe/