Equipment
Ingredients
Main
- 16 leeks, trimmed
- 475 ml chicken stock, low-sodium
- 240 ml white wine
- 45 g unsalted butter
- 3 g salt
- white pepper, freshly ground
Nutrition (per serving)
Method
Trim the roots and the dark, tough green tops from the leeks. Wash them thoroughly under cold running water to remove any trapped grit.
Arrange the cleaned leeks in a single layer in the skillet.
Add the chicken stock, white wine, butter, and salt to the skillet. Season with white pepper. If the liquid does not reach halfway up the leeks, add a small amount of water.
Place the skillet on the stovetop and bring the liquid to a boil over medium-high heat.
Reduce the heat to low, cover the skillet with a lid, and simmer for 15 minutes.
Remove the lid and carefully turn each leek over to ensure even cooking.
Continue to simmer uncovered for approximately 10 minutes until the leeks are tender and the liquid has mostly evaporated into a glaze.
Serve the leeks immediately while hot.
Chef's Notes
- Ensure leeks are dried after washing to prevent adding excess water to the braise.
- Choose leeks of similar diameter for even cooking times.
Storage
Refrigerator: 3 days — Store in an airtight container with the remaining braising liquid.
Freezer: 1 month — Texture may become softer upon thawing.
Reheating: Warm in a skillet over low heat with a splash of water or stock to maintain moisture.
