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Braised Leeks

Ready in 23 mins

Recipe by Graham 

Why do some people look down their noses at leeks? Properly cleaned and cooked, the leek is a fine vegetable and Braised Leeks enjoy a delightful flavour, so make the best of them.

Preparation Time

8 Minutes

Cooking Time

15 Minutes

Ingredients for Braised Leeks

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

4 medium leeks
1 tablespoon olive oil
1 tablespoon butter
½ cup dry white wine
7 fl oz chicken stock
4 tablespoons chopped fresh parsley
  salt and pepper

How to Cook Braised Leeks

  1. Remove all the tough or bruised outer layers from the leeks. Trim the roots then trim off the dark green tops on the diagonal, leaving two inches of green. Clean very well in water to remove any soil or grit. Pat dry with a towel.
  2. Heat the olive oil and butter in a large frying pan (skillet) over a high heat. Add the leeks then reduce the heat to medium, and cook turning occasionally until the leeks are well coated and begin to soften (about 5 minutes).
  3. Increase the heat to high, add the white wine and chicken stock and gently shake the pan to combine the liquids. Cover the pan and reduce the heat, then simmer gently for about 10 minutes or until the leeks are tender.
  4. Add the chopped parsley, then transfer the leeks to a serving plate. Serve warm or even at room temperature.
GRAHAM'S HOT TIP:
To be really sure of cleaning leeks with soil between the leaves, split the leek lengthways to within 1" (2.5cm) of the root. Ease the leaves apart and wash between them, then mould the leek back to shape. Gently tie some cooking string halfway along the leek and near the top, and cook with the string in place (be sure to remove it before serving).