Mohamed Shili This delicious Julia Child Braised Leeks recipe is simple yet packed with flavor. Slowly cooked with butter, garlic, thyme, and white wine, these tender leeks make a perfect side dish.
Ingredients Needed
- 4 to 6 leeks
- 1 clove garlic, minced
- 3 to 4 tbsp unsalted butter (42–56g)
- ½ tsp salt (or to taste)
- 2 tsp fresh thyme or 1 tsp dried
- 1 tsp sugar
- 1 bay leaf
- 1 cup white wine or vegetable stock (240ml)
- ¼ cup chopped parsley (4g)
How To Make Braised Leeks
- Clean the leeks: Cut off the ends, leaving some light green. Slice through the shank lengthwise without cutting the root. Rinse thoroughly under cold water to remove grit. Once clean, cut through the root to halve them lengthwise.
- Sauté leeks and garlic: Heat butter in a large sauté pan over medium-high heat. When foaming, lower heat to medium, add garlic, and place leeks cut side down. Cook for 1–2 minutes until lightly browned, then flip, sprinkle with salt, and cook another 1–2 minutes.
- Simmer with wine and seasoning: Flip leeks cut side down again. Sprinkle with sugar, thyme, and a little more salt. Add white wine and the bay leaf. Bring to a gentle simmer, cover, and cook for 35–45 minutes over medium-low heat until tender.
- Reduce the sauce: Remove the lid and bring the braising liquid to a rolling boil, reducing it by half. Stir in chopped parsley and serve warm.
Recipe Tips
- Thorough Cleaning: Leeks often have dirt between their layers. Slice them lengthwise and rinse under running water to remove all grit.
- Uniform Size: Cut leeks evenly to ensure they cook at the same rate, resulting in consistent tenderness.
- Gentle Simmering: Maintain a low simmer during braising to prevent leeks from becoming mushy and to develop their sweet flavor.
- Quality Ingredients: Use fresh herbs and good-quality white wine or stock to enhance the dish’s overall taste.
- Proper Reduction: After braising, reduce the cooking liquid to concentrate flavors, creating a rich sauce to drizzle over the leeks.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover braised leeks cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days.
- Reheating: Gently reheat leftover braised leeks in a pan over low heat with a splash of water or stock until warmed through, about 5 minutes.
Nutrition Fact
Serving Size: 1 serving
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 200mg
- Potassium: 250mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 2g
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Julia Child Braised Leeks
Description
This delicious Julia Child Braised Leeks recipe is simple yet packed with flavor. Slowly cooked with butter, garlic, thyme, and white wine, these tender leeks make a perfect side dish.
Ingredients
Instructions
- Clean the leeks: Cut off the ends, leaving some light green. Slice through the shank lengthwise without cutting the root. Rinse thoroughly under cold water to remove grit. Once clean, cut through the root to halve them lengthwise.
- Sauté leeks and garlic: Heat butter in a large sauté pan over medium-high heat. When foaming, lower heat to medium, add garlic, and place leeks cut side down. Cook for 1–2 minutes until lightly browned, then flip, sprinkle with salt, and cook another 1–2 minutes.
- Simmer with wine and seasoning: Flip leeks cut side down again. Sprinkle with sugar, thyme, and a little more salt. Add white wine and the bay leaf. Bring to a gentle simmer, cover, and cook for 35–45 minutes over medium-low heat until tender.
- Reduce the sauce: Remove the lid and bring the braising liquid to a rolling boil, reducing it by half. Stir in chopped parsley and serve warm.
Notes
- Thorough Cleaning: Leeks often have dirt between their layers. Slice them lengthwise and rinse under running water to remove all grit.
- Uniform Size: Cut leeks evenly to ensure they cook at the same rate, resulting in consistent tenderness.
- Gentle Simmering: Maintain a low simmer during braising to prevent leeks from becoming mushy and to develop their sweet flavor.
- Quality Ingredients: Use fresh herbs and good-quality white wine or stock to enhance the dish’s overall taste.
- Proper Reduction: After braising, reduce the cooking liquid to concentrate flavors, creating a rich sauce to drizzle over the leeks.
Julia Child Braised Leeks
