Braised Leeks With Parmesan

Braised Leeks With Parmesan

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.

Ingredients

  • 6 leeks

    not too thick if possible

  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 cup dry white wine

    like sauvignon blanc

  • 1 1/2 ounces Parmesan

    freshly grated, 1/3 cup

Directions

  1. 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.

  2. 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.

  3. 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.

Braised Leeks With Parmesan

Braised Leeks With Parmesan

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About this Recipe

Tired of the same old side dishes? Prepare to have your perceptions of vegetables transformed with these incredible Braised Leeks With Parmesan. Even skeptics who claim not to like leeks find themselves coming back for more, thanks to a preparation that turns this humble vegetable into a star.

Why This Recipe Works Wonders

The magic of this dish lies in its simple yet effective technique. Leeks are gently braised in a savory blend of dry white wine and liquid, allowing them to soften to a tender, golden perfection. The secret to their silky texture is discarding any outer layers that become papery during cooking, ensuring every bite is effortlessly soft. A final flourish under the broiler creates a wonderfully crunchy, golden Parmesan crust that perfectly contrasts the tender leeks beneath, delivering a delightful play of textures and flavors.

What to Expect From These Braised Leeks

Imagine tender leeks, imbued with the nuanced flavor of white wine, meltingly soft, yet still holding their shape. They're topped with a crisp, savory layer of freshly grated Parmesan cheese, providing a salty, umami-rich counterpoint. This dish offers a sophisticated taste experience that's both comforting and elegant. It's a testament to how simple ingredients can yield extraordinary results, presenting leeks in their most delicious form: golden, tender, and irresistibly cheesy.

Customization & Variations

Feel free to adjust this recipe to your pantry or preferences. If dry white wine isn't on hand, you can braise the leeks with water or vegetable stock for a similar tender result, though the wine does add a lovely depth. While Parmesan is key to the signature crunchy topping, other hard, salty cheeses could be experimented with. For a richer flavor, you might consider a splash of balsamic vinegar or a pinch of fresh thyme during the braising process.

Serving & Context

These Braised Leeks With Parmesan make an exceptional side dish for roasted chicken, grilled fish, or a holiday meal. They're also elegant enough to serve as a light appetizer with crusty bread for soaking up any flavorful braising liquid.

Frequently Asked Questions