Braised Leeks



5 Leeks

Salt and Pepper

1/2 cup Olive Oil

1/2 cup Shallots, thinly sliced

2 tsp Thyme leaves

1/2 cup Dry White Wine

1.5 cups Vegetable Stock


  • Preheat oven to 375F.
  • Remove outer layer from leeks, remove top dark green part of the leeks, remove root end of leeks, and half lengthwise.
  • Rinse leeks of any grit, place cut side down on a towel to drain.
  • Heat half the oil in a saute pan over med-high heat until it begins to shimmer.
  • Add the leeks cut side down, don’t over crowd them, and cook until golden brown, about 4 minutes.
  • Turn, season cut side with salt and pepper, and cook 1 more minute on the back side.
  • Transfer to a baking dish, cut side up.
  • Add the other half of oil to saute pan and add shallots, thyme, and salt, cooking until shallots begin to soften.
  • Add white wine to deglaze pan, scraping up the browned bits, and reduce by half.
  • Add stock and bring to a simmer. Pour this liquid over the leeks, stopping when liquid comes halfway up the sides of the leeks.
  • Place in the oven uncovered and cook until leeks are very tender, about 30 minutes.

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