Braised Leeks

by Annie Copps
Friday, Nov 18, 2016




Yields: 6 Servings

Ingredients

  • 12 medium leeks, trimmed and rinsed well
  • 2 cups low-sodium chicken stock
  • 1 cup white wine
  • 3 tablespoons unsalted butter, cut into small pieces
  • Kosher or sea salt
  • Freshly ground white pepper
  • 1/2 cup grated parmesan cheese
  • 1/2 cup panko breadcrumb

 

Directions

 

Clean the leeks well, like all vegetables, they grow in soil, but leeks just don’t like to let go of their dirty beds. And one small grain of dirt will feel like a boulder in your mouth if you don’t get rid of it. Discard roots and all but 2 inches of the green part; then arrange the leeks in a single layer. Dot with some butter, add some chicken stock and cover tightly with foil. Add some parmesan and bread crumbs at the end.


Heat oven to 400°.

In a medium-size casserole, arrange leeks in one layer. Pour stock and wine over top. Scatter pats of butter over the leeks and season with salt and pepper.

Seal with foil and bake 30 minutes. Remove foil. Return to oven for 10 minutes longer.

In a small bowl, combine parmesan and breadcrumbs. Scatter over top of leeks and bake 5 to 8 minutes, or until well-browned.

 

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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