Braised Leeks (Poireaux Braisé)

Name: Braised Leeks (Poireaux Braisé)
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 3 tablespoons, unsalted butter; 1/2 teaspoon, sugar; , Salt; 4 , large leeks, white and light green parts only, root ends trimmed (see note and illustrations below) and halved lengthwise; 1/4 cup, dry white wine; 1/4 cup, low-sodium chicken broth or vegetable broth; 1/2 teaspoon, minced fresh thyme leaves; 1 tablespoon, minced fresh parsley leaves (optional); 1 teaspoon, juice from 1 lemon; , Ground black pepper

4 comments

Leeks are an underrated bunch here in the U.S. We take a clue from the French and transform the humble vegetable into a full-flavored and elegant side dish.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

We found that large leeks with sizable white and light green portions, not slender young leeks, were best for our braised leeks recipe. We prepared them by trimming off only the roots at the base and the tough greens at the top and then hal...

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