Braised Leeks are an awesome and flavorful British side dish, with a direct Welsh connection. Simply special.
Author: Epicurus.com Kitchens
Recipe type: Side Dish
- 8 leeks, white and light green part, rinshed well
- water, stock, wine or a mixture, as needed
- 4 Tablespoons butter
- freshly ground pepper
- fresh thyme for garnish
- You can add wine, herbs or cream to this recipe, which should be served as a side dish to roast meats.
- Preheat oven to 350 degrees F. Clean leeks; remove all withered leaves and trim the roots carefully, without cutting entirely through the root, slit the leeks lengthwise to remove all of the dirt.
- Trim to a total length of about 8 inches (save the trimmings for stock).
- Place the leeks in a baking dish in 1 layer.
- Pour in enough water or stock to come about halfway up the leeks. Dot with butter and salt and pepper to taste. Add thyme sprigs.
- Set the baking dish over high heat on the stove top and bring to a boil.
- Cover and braise in oven for 30 to 40 minutes or until the whites of the leeks are tender. The cover may be left slightly ajar to evaporate some of the liquid.
- Sprinkle with butter or sprigs of fresh thyme and serve.