Braised Leeks in White Wine
Butter and nutmeg are classic friends but I thought a drop of dry white wine would crank up the flavors even more. And that turned out just fine. I served the leeks with a delicious fillet of partridge and salsify mashed potatoes. Comfy food at its best. Also check out my baked leeks recipe!
- 3 large fresh leeks
- ½ cup dry white wine (120 ml)
- 2 garlic cloves chopped
- 2 tbsp unsalted butter
- 1 bay leaf
- Chop off the leek roots and remove the tougher darker green leaves. Then slice the leeks finely and add them to a colander. Rinse them very well under cold running tap water to remove all the dirt and sand. That extra grainy crunch is really unpleasant here…
- Then let the sliced leeks drain a little. In the meantime add half of the unsalted butter to a large pan and add the chopped garlic and the bay leaf.
- Place the pan over medium heat and let the butter melt. As soon as this is done, then add the drained leeks to the pan.
- Stir well and cook the leeks for 4 minutes. Season with a little pinch of pepper, salt and nutmeg. Then pour in the white wine.
- Stir well, place the rest of the butter on top of the leeks and put a lid on the pan. Then let the leeks braise over medium-low heat for 20 to 25 minutes until smooth and soft. Stir regularly and add extra water or white wine if necessary.
- Check the seasoning and add extra pepper, salt or nutmeg to taste if necessary. Serve the leeks hot.