Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (2024)

FAQs

How to make a white wine and leek sauce? ›

Add the leek to the frying pan and cook over medium heat, uncovered, stirring often, for 4 minutes or until soft and light golden. Add the garlic and cook, stirring, for 1 minute or until aromatic. Increase heat to high and add the wine. Simmer, uncovered, for 1 minute or until sauce reduces by one-third.

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

To be properly cleaned before cooking, leeks must be topped and tailed (roots discarded, dark-green parts removed), and the white and light-green parts sliced thin and left to swim in a water bath so as to encourage the removal of any clinging dirt.

Top pairings

* Smooth dry white wines such as Chenin Blanc and unoaked or subtle oaked Chardonnay or Italian whites such as Gavi or Soave work with dishes that have a creamy texture or a light cheese sauce or leek dishes with eggs like a leek and cheese quiche.

The bulbs and lighter green leaves are edible and can be eaten raw or cooked. The darker green leaves are much tougher and along with the roots, should be removed before eating or cooking.

Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!

Leeks are washed before and after cutting. Dirt and sand get between all the layers of the leek. Rinse at the start to get the dirt off the exterior. Rinse again after you cut leeks, so you can really get between all the layers better.

Leeks provide several nutrients, such as vitamins A, C, and B6. Leeks are very low in calories, but do contain a decent amount of essential vitamins and minerals, including vitamins like vitamins A, B6, C, and K, and minerals like copper and manganese.

When leeks are sliced or chopped, they can be used in place of onions or shallots in soups, stews, and casseroles. You can also showcase their subtle, sweet flavor in pasta dishes like our Red Lentil Rotini with Silken Leeks and Shiitakes or Vegan Penne with Artichokes, Leeks, and Lentils.

How do you tenderize leeks? ›

If you're roasting them, halve them lengthwise, chop them into 1-inch chunks, and wash them using the method described above. Then, toss them with olive oil, salt, and pepper and bake at 425° for about 20 minutes, or until they're tender.

They refer to it as "magic leek soup" that people in France make by boiling leeks, discarding the solids and drinking the remaining water. It is credited with helping French people keep a svelte shape.

Leeks have a mild and slightly sweet flavor with a subtle hint of onion, though they are less pungent than onions. Their taste is delicate and versatile, offering a gentle onion-like essence that becomes sweeter when cooked.

Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat. Make sure to sauté leeks over medium heat until they are soft and translucent, not browned. Another reason could be using the green parts of the leek, which are more fibrous and have a stronger flavor.

You stop the roux browning when you add liquid to the roux. The liquid might be wine, broth, water, or liquid you ladle out of a pot of stew. When you add the liquid, it will hiss and steam for a minute, and begin to thicken immediately.

Combine cream, wine, flour, parsley, and salt in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low and simmer until thickened.

Ingredients: Leek Flower (95%), Water, Salt, Flavour Enhancer (E621), Preservatives (E221).

You can try adding a roux or corn starch. If you choose to do one of these, make sure to put some of your sauce in a bowl, whisk in the roux or corn starch, and then add the whole thing back in your pot of sauce so your sauce doesn't end up with clumps.