White Wine Braised Leeks with Parmesan
If you're unsure about how to cook leeks, here's your go-to, simple leek recipe! The leeks are first sautéed in butter and then braised in white wine and chicken stock. They're then finished off with grated parmesan. Perfect!!
Ingredients
- 3 leeks, cleaned, trimmed and cut in half from top to bottom 6 pieces total
- 2 tablespoon butter
- ¼ cup white wine
- ¼ cup chicken stock
- ¼ cup grated parmesan
- salt and pepper to taste
- parsley for garnish (optional)
Instructions
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After cutting and cleaning the leeks, pat them dry and sprinkle the cut side with salt and pepper.
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In a large pan, over medium heat, melt butter. Once butter is melted, place leeks face-side down and sauté them until they've browned (about 2 minutes). There is no need to turn the leeks while they are sautéing; keep them face down the whole time.
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Add white wine and chicken stock to the pan. Let the liquids come to a boil - about 1 minute.
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As soon as liquid starts to boil, turn heat down to medium-low, cover with a lid, and let the leeks cook for about 10 minutes.
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At this point, there should be quite a bit of liquid left in the pan. take off the lid, keep cooking the leeks, and let most of the liquid absorb, about 5 minutes.
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The leeks should be done by this point, and tender when pierced with a knife.
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Remove leeks from heat, plate, and top with grated parmesan. Add parsley for garnish (optional).
Recipe Notes
- There is no need to turn the leeks while they are braising. Keep them cut-side down, and the non-cut side will cook well too.
- The best size to cut your leeks down to is obviously to remove the green fan and the bottom tip, but I also cut mine to made sure they fit the size of the pan.
- A wine on the drier side would work best in this recipe, but any type of white wine will work well. I used what I had on hand, which ended up being a pinot grigio.
- You will know the leeks are ready when they are tender when pierced with a knife. The knife should pierce the leek easily.
This recipe is based off a Martha Stewart leek recipe.