If you are looking for a 100% winter vegetable side dish, then these braised leeks is exactly what you need. I don’t know about you but I like leeks best when they are braised until they are smooth and extremely cooked through.
How about you?
How do you like your leeks best?
I am always looking forward to springtime when young leeks appear everywhere in the supermarkets and farmers markets here. They are so tender, and so sweet if they are cooked right!
Have you ever heard of calçots?
It is a Spanish specialty, fire roasted young green leeks.
What a delicacy! And yes, my husband and I have taken a plane to fly to Spain just to be there when the calçotada festival starts.
Do you have other ideas to prepare leeks?
My mom would braise them and add a little white sauce right in the end. Us kids were so fond of it, and mom was glad to see us eat our greens.
Do you love leeks?
Then you should also check out my oven baked leeks recipe!
Another popular leek recipe here on my blog, and very easy to make as well!
Braised Leeks in White Wine
No fire roasting leeks here for my recipe.
Just plain and simple braised leeks in butter and white wine.
Butter and nutmeg are a good match for each other, especially in combination with leeks.
But I thought a drop of dry white wine would crank up the flavors even more. And that turned out to be a great idea as well! Who would have thought, leeks with white wine?
I served these braised leeks with a delicious fillet of partridge and salsify mashed potatoes.
Comfort food at its best.
Just the way we like it…
Enjoy this leek recipe!
Easy Braised Leeks in White Wine Recipe
Super soft and smooth braised leeks with butter, white wine and nutmeg... All these flavors are a perfect match for each other!
- 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.