By Martha Rose Shulman
- Total Time
- 1 hour 15 minutes
- Rating
- 5(904)
- Notes
- Read community notes
My friend Elizabeth tells me that even people who think they don't like leeks like this dish. 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.
Featured in: Elizabeth’s Braised Leeks With Parmesan
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 to 6 servings
- 6leeks, not too thick if possible
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- ½cup dry white wine, like sauvignon blanc
- 1½ounces Parmesan, freshly grated (⅓ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
143 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
Step
See AlsoCheesy Scalloped Potatoes Recipe from The Food CharlatanThis is the BEST oven roasted vegetables recipe!Winter Layered Smoky Lentil and Squash Bake | Rebel RecipesEasy Christmas Jello - Red and Green Layered Jello Dessert Recipe!2
Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
Step
3
Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.
Tip
- Advance preparation: You can make this through Step 2 several hours before serving. Do not light the broiler until you're almost ready to serve, then proceed with Step 3.
Ratings
5
out of 5
904
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Me
I have to protest the heinous suggestion of dispcarding the liquid before broiling. This is PURE flavor. I poured it into a saucepan, added a pat of butter, and reduced on high heat for roughly 5 minutes. What a beautiful sauce!
Karen
I am a fan of leeks in general and this is a si ole healthy method of preparing them. If you don't want the cheese, I have topped with a sprinkle of buttered fresh bread crumbs or if your trying to tempt a picky child a scant topping of crushed potato chips.
Ellen
Fabulous! I have been braising leeks for years, but never have I come across a recipe that produces such a tender, flavorful result. I found I didn't need to shake the pan or move the leeks around with tongs. I just lightly browned them on each side in my Le Creuset enamel over cast iron gratin dish, added the wine and broth, and let them simmer while I tended to the meat. Finishing them took all of five minutes.
Stephen
Braise with white wine, cream, and a sprinkle of thyme. Then run it under the broiler with a light shaving of Swiss cheese. Serve with pork.
JFH
Here's another idea. Cut the leek in half but DO NOT cut through the root end. Leave at least an inch at root end so they stay together. You can always cut later before serving or before putting under broiler.
MiamiMe
I thought this was a great recipe. I couldn't resist throwing a pat of butter, sprigs of sage and Provence herb mix into the broth as the leeks were cooking. Instead of broiling the leeks I simply put the pan into the oven at 350 degrees and let the cheese melt. I felt that it allowed me to use less cheese for similar effect.Later I used the leftover broth to cook fresh kale. Both vegetable dishes turned out really nicely. Thank you.
BCB
Yes! A fair amount of work but you will find no better pairing with a steak! You pick the carb!
lee
Somehow some puff pastry wound up under my leeks and became the best thing I’ve ever had
Channa
I love this recipe. I had to keep it dairy-free so topped it with chopped roasted almonds just before serving.
Linda
Never had poireaux till I lived in France and they are a frequent stand alone vegetable as they are available fresh all winter. I didn't even know their name in English-leeks- till I came home. Poireau so much nicer
D.D. Chicago
Leeks are wonderful braised, but I would use medium sized and cut into two in. pieces. This keeps them together, and makes for easier handling. Follow the recipie as written.
Bettyanne
If pouring off the liquid, save and add a bit of butter in small pan and make as a sauce. Can use buttered bread crumbs instead of parm. Or smashed potato chips.
Cornelia Guest
Excellent! I had Gruyere cheese on hand so used that, plus homemade stock. Yum!
swalters
Used soft goat cheese as I had some lurking around. Divine.
JFH
I agree! I've done the same thing, plus I froze liquid as well as used in other sauces/soups.
Anna
Made this recipe with mirin instead of white wine. Faboulous!
Emma
Absolutely delicious! And like others said, don't discard the braising liquid! It makes for a delicious sauce.
Sarah N.
Pretty tasty! I admit I never figured out what was meant by "papery" outer layers - I feel like I peeled off more leek than I had and I'm not sure I needed to. But the end result was so sweet and flavorful. Others in the comments have it right - reduce the liquid into a sauce. I added a pinch of fresh thyme and just a little splash of milk to cut through the saltiness, then had the sauce + sauteed shrimp over angel hair pasta and the leeks on the side. Perfect weekday dinner.
Gina
Don’t discard those tough outer leaves. Chop them up and cook them in some stock or water and use for soup. Vegetable trimmings and peels in general are useful for making vegetable stock for soup or sauces. Can be frozen in ice cube trays and used year-round. (I had a thrifty German grandmother.)
Helane
Used vermouth and absolutely yummy
Allison Taylor
Everyone LOVED this dish! Make more than you think you need!
Tessa Y
I added in a can of cannellini beans when adding the broth and it turned out delicious. I left out the cheese because I’m dairy free and it still had a very rich flavor.
Iman Gareeboo
This is an amazingly simple and straightforward recipe. I don't generally cook with wine, so I used some veggie stock. I also adapted it to just one leek. Instead of throwing out the liquid, I poured it into a pot and added water, then poached eggs in it. It was a great way to get veggies and protein in flavor profile.
Cara W.
I've been wanting to try braised leeks for a long time, but didn't because thought my family might not like them. Wish I'd tried them sooner because everyone (including the teens) loved them. I may make them again tonight they were so good. Broiling seemed unnecessary because they were so carmelized and the parmesan melted easily on the stovetop so I omitted that step.
lee
Somehow some puff pastry wound up under my leeks and became the best thing I’ve ever had
Natalia
I made it with Catalan "calçots" instead of leeks, which are a bit sweeter and cook faster. They were delicious! I definitely will repeat that one.
J.P. Nelson
My leeks kept falling apart. Next time I’ll leave the end on and cut it after they’re cooked. I also didn’t need as much water as it called for. I fear I washed away some of the flavor. They cook really pretty quickly.
Jack
delicious again!
Emily
Good taste, but took a long time to prepare for not a huge payoff -- to me, these were good, not great.
E
I did not like this recipe at all. 1) Not tasty. 2) Bad texture - slimy eels of leeks. 3) 6 leeks don't fit in a pan. 4) Difficult to keep flipping the leek halves they completely fall apart 5) Frying the leeks makes a mess of the stove. 6) The liquid the author recommends discarding is more flavorful than the leeks. Needs breadcrumbs and more. Sorry Martha Shulman you are off the list.Why not just take the same ingredients and make a nice leek soup. Top with a crouton and melted cheese.
Private notes are only visible to you.
