Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, braised leeks. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Add leeks to pan and arrange cut side down in a single layer. In a saute pan, melt the butter over medium heat. Add the leeks to the skillet.
Braised leeks is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Braised leeks is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have braised leeks using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Braised leeks:
- Get 4 whole leeks
- Make ready 4 cup reduced sodium canned chicken broth (sub beef broth)
- Take 2 tbsp cold butter
- Prepare 1 coarse salt and ground pepper
- Make ready 2 tbsp fresh chopped parsley
Leeks are related to onions, so you can be sure that this side will be loaded with flavor even before you add the seasonings. Thyme and parsley bring out the rich flavor of the leeks. These Braised Leeks make the perfect spring side dish. They have a sweeter, more mild flavor than onions, and are caramelized before being cooked in a butter, white wine and lemon sauce.
Instructions to make Braised leeks:
- Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
- Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.
- Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.
Cut the leeks in half lengthwise (or in quarters, if large). The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through. In a heavy skillet melt butter over moderate heat. lift leeks out of the water. Remove the leeks to a sheet of aluminum foil and lay cut side up.
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