Braised Leeks With Parmesan
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6leeks, not too thick if possible
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- ½cup dry white wine, like sauvignon blanc
- 1½ounces Parmesan, freshly grated (⅓ cup)
Nutritional analysis per serving (6 servings)
143 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
- Step 2
Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
- Step 3
Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.
- Advance preparation: You can make this through Step 2 several hours before serving. Do not light the broiler until you're almost ready to serve, then proceed with Step 3.
Private Notes
Comments
I have to protest the heinous suggestion of dispcarding the liquid before broiling. This is PURE flavor. I poured it into a saucepan, added a pat of butter, and reduced on high heat for roughly 5 minutes. What a beautiful sauce!
I am a fan of leeks in general and this is a si ole healthy method of preparing them. If you don't want the cheese, I have topped with a sprinkle of buttered fresh bread crumbs or if your trying to tempt a picky child a scant topping of crushed potato chips.
Fabulous! I have been braising leeks for years, but never have I come across a recipe that produces such a tender, flavorful result. I found I didn't need to shake the pan or move the leeks around with tongs. I just lightly browned them on each side in my Le Creuset enamel over cast iron gratin dish, added the wine and broth, and let them simmer while I tended to the meat. Finishing them took all of five minutes.
The ease and convenience along with the rich, aromatic flavors puts this at the top of my list for weeknights.
Even though I followed the recipe, it just wasn't great. Maybe if I'd put buttered bread crumbs on top with the parmesan, it would have been better, and not quite so leeky, but just the leeks and cheese was a bit much. I won't make this again.
Religiously good
Advertisement