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Creamy White Wine Braised Leeks — Two Ways

Tender leeks braised with dry white wine and cream, with two preparations: an oven-braised whole-leek version with anchovy, tarragon and bay, and a stovetop seared-leek version finished with Dijon and thyme.
Print Recipe
Course Side Dish
Cuisine French
Status To Try
Servings 4 servings

Ingredients
  

Base

  • 4 large leeks white and pale-green parts; clean very thoroughly
  • 3 tbsp unsalted butter
  • 1/2-3/4 cup dry white wine
  • 3/4-1 cup heavy cream
  • kosher salt and freshly ground black pepper to taste

Version 1 — Whole Leeks with Tarragon & Anchovy

  • 2 anchovy fillets optional; dissolve into the sauce
  • 4-6 sprigs fresh thyme
  • fresh tarragon several sprigs
  • 2 bay leaves
  • lemon juice small squeeze to finish

Version 2 — Seared Leeks with Dijon & Thyme

  • 1-2 tsp Dijon mustard to taste
  • 1 tsp fresh thyme leaves plus more for garnish if desired

Instructions
 

Version 1 — Whole-Leek Oven Braise

  • Heat the oven to 325°F. Trim the leeks into roughly 4-inch lengths; split very large leeks lengthwise. Wash extremely well while keeping the layers together.
  • Melt the butter in an oven-safe pan or baking dish. Add the anchovies and thyme and cook gently until the anchovies dissolve.
  • Add the white wine and cream and bring just to a gentle simmer.
  • Arrange the leeks snugly in the pan, season lightly with salt and pepper, and tuck the tarragon and bay leaves around them. The braising liquid should surround but not completely submerge the leeks.
  • Cover tightly with foil and braise for 35-40 minutes.
  • Remove the foil, increase the oven temperature to 400°F, and cook another 30-35 minutes, until the leeks are completely tender and the exposed surfaces are browned.
  • Discard the bay leaves and herb stems. Finish with a small squeeze of lemon and let the leeks rest about 5 minutes in the reduced sauce before serving.

Version 2 — Seared Leeks with Dijon & Thyme

  • Cut the cleaned leeks crosswise into thick rounds or into short lengths, keeping the layers intact. Season with salt and pepper.
  • Melt the butter in a wide skillet over medium to medium-high heat. Add the leeks cut-side down and sear without disturbing until deeply golden. Turn carefully and brown the other side.
  • Add the white wine and scrape up any browned bits. Let the wine reduce by roughly half.
  • Lower the heat. Add the cream, Dijon mustard, and thyme, stirring the liquid gently without breaking apart the leeks.
  • Cover and braise gently until the leeks are very tender, about 15-25 minutes depending on thickness. Add a splash of water or stock if the sauce reduces too quickly.
  • Uncover and simmer briefly until the cream sauce coats the leeks. Adjust salt, pepper, and Dijon to taste, then serve with additional thyme if desired.

Notes

Two preparations are intentionally kept together as variations of the same dish. Version 1 emphasizes intact, oven-braised leeks with tarragon, bay and optional anchovy for savory depth. Version 2 develops more caramelization by searing the leeks first, then finishes the white-wine cream sauce with Dijon and thyme.
Keyword sides-vegetables, wine
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