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Simple Braised Leeks with Cream and White Wine

Close-up of perfectly cooked braised leeks with cream and white wine sauce, showing slight char marks.
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Learn how to make tender braised leeks in a rich, savory sauce made from white wine and heavy cream. This elegant side dish is simple to prepare for any weeknight dinner or special occasion.

Ingredients

Scale
  • 3 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Prepare the leeks: Trim off the dark green tops and the root ends. Slice the white and light green parts lengthwise and rinse them thoroughly under cold water to remove any trapped dirt. Slice the cleaned leeks into 1/2-inch thick rounds.
  2. Sauté the leeks: In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5 to 7 minutes until they soften slightly but do not brown.
  3. Deglaze: Pour in the white wine. Bring the mixture to a simmer and cook, stirring, until the wine has reduced by about half, approximately 3 minutes. Scrape up any browned bits from the bottom of the pot.
  4. Braise: Add the broth and thyme, if using. Bring the liquid to a gentle simmer. Reduce the heat to low, cover the pot, and let the leeks braise for 15 to 20 minutes, or until they are very tender when pierced with a fork.
  5. Finish the sauce: Uncover the pot. Increase the heat to medium-low. Stir in the heavy cream, salt, and pepper. Simmer gently, uncovered, for 5 to 8 minutes, stirring often, until the sauce thickens slightly to coat the back of a spoon. Do not allow the sauce to boil rapidly once the cream is added.
  6. Serve immediately as a gourmet vegetable side dish leeks pairing well with chicken or fish.

Notes

  • To prevent curdling when adding the cream, make sure the heat is low and you stir constantly. The acidity from the wine is balanced by the cooking process and the fat in the cream.
  • If you prefer a thicker sauce, remove the cooked leeks and reduce the remaining liquid further before stirring the cream back in.
  • For a richer flavor, substitute half of the broth with dry vermouth.

Nutrition

Find it online: https://devourdish.com/braised-leeks-with-cream-and-white-wine/