Braised leeks. In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Sprinkle with thyme and cook one minute more.
Add leeks to pan and arrange cut side down in a single layer. Wash thoroughly, cut into very thin strips, saute in oil or butter until soft, and use as decorative garnish on pasta, soups, bean dishes, baked potatoes, cauliflower, stews, cottage cheese, fondue…. These Braised Leeks make the perfect spring side dish. You can cook Braised leeks using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Braised leeks
- You need 4 of whole leeks.
- It’s 4 cup of reduced sodium canned chicken broth (sub beef broth).
- Prepare 2 tbsp of cold butter.
- Prepare 1 of coarse salt and ground pepper.
- It’s 2 tbsp of fresh chopped parsley.
They have a sweeter, more mild flavor than onions, and are caramelized before being cooked in a butter, white wine and lemon sauce. Using tongs, transfer leeks to a platter. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through. Braised leeks are a great vegetarian side dish option, and a great break from the standard green beans, steamed spinach, or green salad.
Braised leeks step by step
- Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit..
- Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter..
- Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks..
Leeks are related to onions, so you can be sure that this side will be loaded with flavor even before you add the seasonings. Thyme and parsley bring out the rich flavor of the leeks. Wash the leeks under cold running water and set aside. In a heavy skillet melt butter over moderate heat. lift leeks out of the water. Pour the chicken or veg stock into a large, wide shallow pan, then scatter in the garlic and thyme sprigs.