This works well with thin leeks, which are easier to find in farmers markets in early spring. I let the leeks turn golden brown in the initial stage, so when they soften later there’s multiple textures: a chewy, crisp exterior and melting soft insides.
Leeks braised with white wine
Ingredients
- 8 small leeks or four large
- 1/4 cup extra virgin olive oil
- 2 fresh bay leaves
- 1/2 cup white wine
- 1/4 cup water or stock
- salt and pepper
- 1/4 teaspoon cornstarch
- 2 teaspoons balsamic vinegar
Instructions
- Wash leeks well and trim the root, and the dark green leaves. If using larger leek, halve them lengthwise and rinse.
- In a medium sized skillet with a tight-fitting lid, add the olive oil. Heat over a. medium high flame.
- Add the leeks and let sear, about five minutes. Turn and sear on the other side. They should be golden brown. Add wine and use a spatula to scraoe up the browned bits at the bottom of the skillet. Add water or stock, if using, and salt and pepper to taste. Reduce heat to a gentle simmer, cover, and cook until soft, about 10-15 minutes.
- While the leeks are cooking, in a small cup, mix cornstarch with a splash of water and stir vigorously with a fork until dissolved and there are no lumps.
- Remove lid from leeks. Poke with a fork. They should be soft. Add the cornstarch and swirl pan to blend. Let leeks simmer another two minutes.
- Turn off heat and place leeks and sauce on a serving dish. Drizzle balsamic vinegar over the leeks. You ca serve this hot, warm, or at room temperature.
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