These Braised Leeks make the perfect spring side dish. They have a sweeter, more mild flavor than onions, and are caramelized before being cooked in a butter, white wine and lemon sauce. You and your guests won't be able to stop eating them!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Sides
Cuisine: American
Keyword: Easter Recipes, Grilling Recipes, Spring Recipes
1/4cupchicken brothuse vegetable broth for vegetarian
1teaspoonfresh thyme
1teaspoonlemon juice
salt
pepper
Instructions
Trim the leeks of the dark green tops, leaving only the white and light green parts. Halve them lengthwise, leaving the root end intact. Place in a large bowl of water and swish around to remove dirt from the layers. Leave in the water for up to 15 minutes, then remove and drain on paper towels.
Heat a 12 inch skillet that has a lid over medium high heat (See note). Add two tablespoons of butter. When melted, sprinkle sugar, 1/4 teaspoon of salt and pepper evenly over the bottom of the skillet. Add the leeks, cut side down in a single layer. Cook until getting golden brown and caramelized, about 5 minutes.
Add wine, broth and thyme. Reduce heat to low, cover and simmer for 10-15 minutes. Leeks are done when easily pierced with a knife.
Remove leeks from pan and cover. simmer remaining liquid over medium high heat until thickened, 1-2 minutes. stir in remaining 1 tablespoon of butter and lemon juice. Taste sauce and add salt and pepper if needed. Spoon sauce over leeks and serve.
Notes
*All stoves are different, so if you are concerned about burning the leeks, start at a lower temperature.