Need an attractiveside dishthat’s delicious too? ThisBRAISED LEEKSRECIPEis it.
Next time you’re in the grocery store, pick up two bunches of leeks, get this recipe front and centre and prepare to be amazed. Not only is this BRAISEDLEEKS RECIPEextremely delicious, it’s also visually appealing and pairs perfectly with pretty much any main course. When aside dishis this fabulous, you just gotta make it.
Here are the key steps;
- Trim, split and thoroughly rinse the leeks. This is essential to remove any dirt and grit within.
- Braise the leeks in butter, white wine, andchicken stockto tenderize them.
- While theybraisein the richbroth, craft a very flavourful hot vinaigrette with Dijon, anchovies, shallots and lemon.
- Finally, garnish the dressed leeks with chopped egg and fresh parsley before serving.
Trust us, this really is amazing!
Because this oneside dishis such a showstopper, how about a request? PleasePINtherecipeto a favouritevegetableside dishpage orBOOKMARKthis tab for easy access.SHAREit with friends so they can tell the world about it too. We’d also appreciate seeing pics of the dish when you make it. Use #weekendatthecottage when you post on Facebook and Instagram. Thanks!
Here are a few things to consider when you go to make thisBRAISED LEEKSRECIPE:
INGREDIENTS
We’ve included two ingredient photos for this post; one for the vinaigrette orsauce, and the other, (above) for the principalingredients. You’ll be able to find all of theingredientsfor thisside dishrecipeat your local grocery store or farmer’s market. As always, try to purchase organic or locally growningredientswhenever possible. Yes, you will taste a difference.
LEEKS
If you’re unfamiliar with leeks, let thisrecipebe your introduction to the vegetable. Leeks are alliums, related toonions, shallots, chives andgarlic. They have a sweet, oniony flavour and we use them to add a depth of flavour to soups,sauces, pasta or in a standalonerecipesuch as this one. Using them requires a little bit of prep. Begin by trimming off both ends, thegreen part and the root. Then, remove at least the outer two layers of leaves, as they’re usually quite tough, and cut the leeks in half lengthwise. Next, rinse the halves under running water to remove any sand,gritor silt. Then you’re ready to proceed with therecipe.
After making this BRAISEDLEEK RECIPE, please circle back and try our LEEKS AU GRATIN, this tasty or our fabulous STEAMED MUSSELS in a sauce made with leeks. We know you’ll enjoy all of these leek-related taste treats.
BRAISING
The first step of preparing the leeks for thisrecipeis to brown or caramelize them on the stovetop using a largeskillet. Good news, we do this using melted butter, yum! We set theskilleton moderate heat and suggest havingtongshandy so that you can lift the strips of leek to see how they’re browning. After about 5 minutes, we add chickenbrothor stock and white wine and cook uncovered for 10 minutes until theliquidreduces by half. Then, in the final step, we cover thepanand transfer it to theovenwhere the leeks cook for a final 20 minutes. This 35 minutes of total cook time produces soft flavourful leeks, braised totenderperfection.
VINAIGRETTE
Although I refer to the topping for this dish as a hot vinaigrette, you can also think of it as asauce, or rather, asaucelike no other. It begins with a simple sauté of fragrant shallots and finely chopped anchovy fillets flavoured with Dijon,lemon juiceand a tiny hint of red wine vinegar. In a way, I sometimes think of it as a warm CAESAR SALAD dressing, yet thissauceexceeds all expectations. If anchovies are not your thing, you can leave them out so long as you remember tosaltthe vinaigrette before serving. Then it’s just adrizzleover theBRAISED LEEKS– amazing!
GARNISH
I know the garnish of chopped hard-boiled eggs may raise an eyebrow or two, but trust us, it works. In fact, the flavour of the egg combined with freshly chopped parsley and zippylemon zestis what makes the dish so memorable. One suggestion on assembly; garnish the dish right before you send it to table or buffet. It’s best enjoyed with the leeks andsauceboth warm.
One final thought is to serve thisside dishrecipewith garnishes on the side if you feel all this amazing taste might be too much for picky eaters. Make therecipework for you.
I often serve thisBRAISED LEEKSRECIPEwith our PORK TENDERLOIN, easy ROAST CHICKEN orBARBECUED SALMON FILLET. Thisside dishcertainly will work for brunch, lunch or dinner. It also pairs well with ourGARLICMASHED POTATOES or our CREAMY SWEET POTATOES. All this talk of deliciousrecipeshas made me very hungry!
ThisBRAISED LEEKSRECIPEis the richly flavoured side you’ve been waiting for. Enjoy!
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Braised Leeks Recipe
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Ingredients
- 6 medium-sized leeks
- 3 tablespoons butter
- ½ cup chicken stock, chicken broth or vegetable broth
- ½ cup dry white wine
- For the vinaigrette:
- 1 tablespoon butter
- 1 shallot, finely chopped
- 4 anchovy fillets, drained and thinly sliced
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- juice of ½ a lemon
- For the garnish:
- 2 eggs, hardboiled and chopped
- 2 tablespoons parsley, finely chopped
- zest from one lemon
- kosher salt and black pepper to taste
Directions
- Prepare the leeks: Trim off the green and root ends of the leeks. Peel away and discard the two outerleaves. Cut the leeks in half lengthwise and rinse under cool water, fanning the halves out to remove any sand,gritor silt. Transfer to paper towel,cut sidedown, to drain.
- Preheatovento 350°F with the rack in the middle position. Melt butter in a largeskilleton moderate ormedium heat. Add prepared leekscut sideup and cook for about 5 minutes or until the underside of the leeks are a golden colour. Add stock and wine andsimmerfor an additional 10 minutes or until theliquidhas reduced by half. Coverskilletand transfer tooventobakefor 20 minutes.
- Prepare the vinaigrette: Melt butter in a smallskilletonmedium-high heat. Add the shallots and anchovies and cook until soft andtender. Add mustard,lemon juiceand vinegar and stir until vinaigrette bubbles. Remove from heat.
- Serve: Removeskilletfromoven, carefully removelidand transferbraised leeksto an attractive service platter.Sprinklewith chopped egg, thendrizzlewith hot vinaigrette. Garnish with chopped parsley andlemon zest. Season withsaltand pepper and serve immediately.
Related by Recipe Type
- Side Dishes
Related by Ingredient
- Anchovy
- Black Pepper
- Butter
- Chicken Stock
- Dijon Mustard
- Eggs
- Flat-leaf Parsley
- Kosher Salt
- Leeks
- Lemon Juice
- Lemon Zest
- Red Wine Vinegar
- Shallots
- White Wine
