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Elegant French-Style Braised Leeks with White Wine Cream Sauce

Close-up of perfectly cooked braised leeks served in a light, creamy sauce on a white plate.
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Make tender, flavorful braised leeks with a light, creamy white wine sauce. This easy gourmet side dish works well for holiday feasts or sophisticated dinners.

Ingredients

Scale
  • 4 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 shallot, finely minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 1 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the leeks: Trim the root ends and the dark green tops. Slice the white and light green parts lengthwise and rinse them thoroughly under cold running water to remove all grit. Cut the cleaned leeks into 2-inch pieces.
  2. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced shallot and cook until soft, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the prepared leeks to the pot. Sauté for 5 minutes, stirring occasionally, until they begin to soften slightly.
  4. Pour in the white wine. Bring to a simmer and cook, scraping up any browned bits from the bottom of the pot, until the wine has mostly evaporated, about 3 to 4 minutes.
  5. Add the broth and thyme leaves. Season lightly with salt and pepper. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 20 to 25 minutes, or until the leeks are very tender.
  6. Remove the lid. Increase the heat to medium-low and stir in the heavy cream. Simmer gently, uncovered, for 5 to 7 minutes, allowing the sauce to reduce and thicken slightly. Do not boil rapidly.
  7. Taste the sauce and adjust salt and pepper as needed. Serve the braised leeks hot, spooning the remaining sauce over them.

Notes

  • For a vegan version, substitute the butter with olive oil and use a plant-based cream alternative, like cashew cream, instead of heavy cream.
  • To clean leeks effectively, slice them first, then soak them in a large bowl of water. The grit will sink to the bottom. Lift the leeks out of the water carefully.
  • This dish pairs well with roasted chicken or pan-seared fish.

Nutrition

Find it online: https://juliameal.com/braised-leeks-french-style-white-wine-cream-sauce/