Print

Traditional French Braised Leeks Side Dish

A white bowl filled with tender, glossy french braised leeks sitting in a savory, light brown sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make tender, savory French braised leeks using a simple, classic method. This straightforward recipe yields a sophisticated vegetable side dish perfect for any meal.

Ingredients

Scale
  • 4 large leeks
  • 4 tablespoons unsalted butter
  • 1 cup low-sodium chicken or vegetable stock
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare the leeks: Trim the dark green tops from the leeks. Slice the white and light green parts lengthwise. Place the cut leeks in a large bowl of cold water and swish them around to remove all grit and dirt. Lift the leeks out of the water, shaking off excess moisture. Pat them dry.
  2. Melt the butter in a wide, heavy-bottomed Dutch oven or deep skillet over medium heat.
  3. Add the cleaned leeks to the skillet in a single layer, if possible. Cook for 5 minutes, turning occasionally, until they begin to soften slightly.
  4. Pour in the white wine and allow it to simmer rapidly for 2 minutes, letting most of the liquid evaporate.
  5. Add the stock, salt, and pepper. Bring the liquid to a gentle simmer.
  6. Cover the skillet tightly, reduce the heat to low, and let the leeks braise slowly for 30 to 40 minutes. The goal is for the leeks to become very tender without falling apart.
  7. Check the leeks after 30 minutes. They should yield easily when pierced with a fork. If the liquid has evaporated too much, add a splash more stock.
  8. Remove the lid for the last 5 minutes of cooking to allow the remaining liquid to reduce slightly into a light sauce that coats the leeks.
  9. Serve the tender braised leeks warm as a simple sophisticated vegetable side.

Notes

  • To clean leeks effectively, slice them first, then soak them in cold water. The dirt sinks to the bottom of the bowl.
  • You can substitute water for the white wine, but the wine adds necessary acidity and depth of flavor to this classic French stewed vegetable preparation.
  • For a vegetarian main course, serve these braised leeks over crusty bread or polenta.

Nutrition

Find it online: https://devourdish.com/french-braised-leeks-recipe/