Braised Leeks
Serving Size:4|Prep Time:10minutes|Cook Time:30-40minutes
Directions
  1. Split leeks lengthwise and wash thoroughly under running water, spreading leaves apart.
  2. Cut off the dark green tops.
  3. Cut rest of leeks into 3-inch pieces and layer in an 8-inch sauté pan. Add the butter and salt. Pour enough water to come 2/3rds of the way up the layer of leeks.
  4. Set over high heat and bring to a boil. Partially cover leaving a 1/16 inch to allow steam to escape and maintain liquid at a fast simmer.
  5. In about 20 to 30 minutes the leeks should be tender when pierced with a knife and liquid should have almost evaporated. Serve right away or put in casserole dish and reheat covered for later.
Chef’s Narrative
A slow braise transforms the lowly leek into a buttery, creamy delight. Super versatile, you can use it as a side dish, toss with a garlicky or lemony vinaigrette, top with your favorite grated cheese (we like parm or gruyere) and/or buttered breadcrumbs and toss under the broiler to melt and brown for a quick au gratin.
Recipe Substitutions
Ingredients
  • 6fresh leeks,about 1 ½ inches in diameter
  • 2-3cupswater
  • 3tablespoonsLulubelle’s™ Creamery unsalted butter
  • ½teaspoonsalt
AllergensMilk