Braised Leeks
Braised leeks are a simple side that turns a sturdy vegetable silky and comforting. Add them to weeknight chicken, roasted fish, or a holiday roast.
They are easy to clean, easy to cut, and they melt into a spoonable dish after a slow simmer.
Is Leek an Onion?
Leeks are part of the allium family. Think onions, garlic, shallots, and scallions. They look like giant green onions, but they grow in tight layers and are usually milder than a typical yellow onion.
What Do Leeks Taste Like?
Leeks have a gentle onion note with a soft sweetness, especially after braising. Raw leeks are more assertive. Once cooked low and slow, they relax and turn mellow.
How Do You Cut a Leek?
- Trim the root end just enough to remove the fuzzy base.
- Slice off the dark green tops where they turn tough. Save those for stock.
- Halve the white and light green parts lengthwise.
- Fan out the layers and rinse under cold water to remove grit.
- Cut into half moons for quick braises or leave the halves whole for restaurant style presentation.
What Is a Leek Called in America?
We call it simply “leek.” You will find them near the scallions and herbs in most grocery stores. Farmers markets often carry thicker, very fresh bunches in fall and winter.
What Are Leeks Called in Mexico?
They are commonly labeled “puerro.” You may also hear “porro” in conversation, but “puerro” is the standard name at markets.
What Part of the Leek Do You Use?
Use the white and the light green sections for braising. The dark greens are tough for eating, but they are excellent for making stock or for tying into a bouquet garni.
How to Braise Leeks, The Short Version
- Prep: Clean well, then leave in long halves or cut into 2 to 3 inch pieces.
- Sear: Warm butter or olive oil in a wide skillet. Add leeks cut side down. Cook until lightly browned.
- Braise: Add stock or wine, just enough to come a third of the way up. Season with salt and pepper. Cover and simmer on low until tender, about 20 to 30 minutes.
- Finish: Uncover and reduce the liquid to a glaze. Add a squeeze of lemon, a knob of butter, grated Parmesan, or a spoon of crème fraîche if you like.
Simple Pairings
- Roast chicken or turkey
- Seared salmon or cod
- Pork chops or sausages
- Creamy polenta or mashed potatoes
- Toasted breadcrumbs and herbs for crunch
Storage Instructions
- Refrigerator: Store cooked braised leeks in a sealed container for up to 4 days. Reheat gently in a skillet with a splash of stock or water.
- Freezer: Freeze in small portions for up to 2 months. Thaw overnight in the fridge, then rewarm on low.
- Make ahead: Braise a day in advance. Reheat covered until hot, then finish with lemon and herbs right before serving.
- 6 – 8 leeks
- 4 tbsp unsalted butter divided in half
- 6 anchovies
- 2 – 3 sprigs thyme
- ½ cup white wine
- 2 garlic cloves
- 1 tbsp Dijon mustard
- ½ cup heavy cream
- salt and pepper to taste
- 1 – 2 sprigs tarragon leaves
- 2 bay leaves
- Prep leeks. Rinse. Use a knife to loosen one layer at a time and remove until most of the dirt is no longer visible. Then, cut off the green tops (cut where the leek begins to turn from white to green and the green tops sprout off). You won't be using the tops for this, but save them to add to soups and stocks).
- Use a knife to loosen one layer at a time and remove until most of the dirt is no longer visible. Cut stalks into 1 – 2 inch chunks and submerge them in a bowl of water to remove the remaining grit. Set aside.
- Make the sauce. In a saucepan over medium heat, add 2 tbsp of butter. Once melted add in the anchovies. As they cook, use a wooden spoon to break up into small pieces so they dissolve into the butter.
- Remove thyme from the sprigs and sprinkle in the leaves. Then, add in the wine and bring to a simmer. Adjust heat to medium low.
- Use a microplane to grate in garlic and then add the mustard. Stir and cook until fragrant, about 1 minute. Add in the heavy cream. Season with salt and pepper to taste.
- Preheat oven to 325℉. Salt a buttered casserole dish. Add in leeks, standing up. Gently pour sauce over, topping with tarragon leaves and bay leaves.
- Cover and bake for 40 minutes. Remove and bump heat up to 400℉. Return, uncovered, and bake for 15 more minutes.
- To serve, drizzle the sauce over the leeks and use bread to soak it up.
