Braised Leeks
Tender, caramelized leeks finished with a bright lemon-herb glaze
Why This Recipe Works
Braising transforms leeks into a creamy side dish with a deep, onion-like sweetness. Halving them lengthwise and browning them cut-side down creates a beautiful caramelization that holds up against the bright acidity of the wine and lemon finish.
Instructions
Melt the butter in a 12-inch nonstick skillet over medium-high heat until the foaming subsides. Sprinkle the sugar and a pinch of salt evenly over the bottom of the pan.
Place the leeks in the skillet cut-side down in a single layer. Cook without moving them until the cut sides are deeply browned, 5 to 7 minutes.
Pour in the wine, broth, and thyme. Reduce the heat to low, cover the pan tightly, and simmer until a paring knife glides easily through the root ends, 10 to 15 minutes.
Remove the lid and increase the heat to medium-high. Simmer until the liquid has reduced to a thick, syrupy glaze, about 2 to 3 minutes—shake the pan gently as the liquid disappears to coat the leeks without breaking them apart.
Off the heat, stir in the parsley and lemon juice. Season with salt and pepper to taste and serve warm, with the glaze drizzled over the top.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
