Braised Leeks With Garlic and Wine
A community recipe by VishinkaNot tested or verified by Nigella.com
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Trim the ends of the green leeks and discard. Then cut the rest of the fresh, green part of the leeks away from the round white bulbs, finely slice and reserve. Tear back and discard the first two layers of the leeks, leaving the tender whiter flesh. Rinse well and slice into 1 inch rounds. In a large shallow frying pan melt the butter over medium heat. Slowly fry the garlic in the butter with the dark green leek tops until the garlic is softened but not colored. Go slow and let the garlic infuse the butter. Add the pieces of white leek and toss them in the flavoured butter. Add salt and pepper to taste and toss as well. Pour the contents of the frying pan into the square baking pan, squeeze the lemon over, then pour the wine and stock in and cover with a square of baking parchment. Bake in the oven at 350°F for 35 minutes or until tender and tasty. The butter should emulsify with the stock and wine to create a slightly shiny broth. Pour over a batch of pasta - or eat directly from a bowl with a large spoon.
Introduction
I was inspired by Jamie Oliver's recipe. This recipe is ideal to be served with pasta.
Ingredients
Serves: 6
- 4 large leeks
- 4 cloves garlic (peeled and finely sliced)
- 6 tablespoons butter
- 350 millilitres white wine
- 250 millilitres chicken stock
- ½ lemon (sliced)
- sea salt
- freshly ground pepper
Method
Braised Leeks With Garlic and Wine is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 2 Others have said
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Posted by dutchbirdus on 12th December 2014
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Posted by Tinagambell on 20th August 2014
Show more commentsGorgeous recipe - thank you, Vishinka! We ended up cooking it with the cover off, to brown, for about 20 extra mins, then adding raw salmon, skin side up, and covering, then cooking another 20 mins. Paired with puy lentils - absolutely delicious. We highly recommend this wonderful recipe!
I cook this dish as an accompaniment to Nigella's slow roasted pork belly with tahini, soy, lemon and lime. The juice from the leeks acts as a sauce for the pork. I have had nothing but praise for it ! :-)