Print

Elegant French Braised Leeks with White Wine Sauce

Close-up overhead view of creamy braised leeks cooked in a light-colored skillet, garnished with herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality braised leeks with this simple French-style recipe featuring tender leeks cooked slowly in white wine and butter.

Ingredients

Scale
  • 4 large leeks, white and light green parts only
  • 4 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 cup dry white wine (like Sauvignon Blanc)
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional garnish: Chopped fresh parsley

Instructions

  1. Clean the leeks thoroughly by trimming the root end and slicing them lengthwise. Rinse well under cold water to remove any trapped dirt, then slice them into 1-inch thick rounds.
  2. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the minced shallot and cook until softened, about 2 minutes.
  3. Add the sliced leeks to the pot. Stir to coat them in the butter and cook for 5 minutes until they begin to soften slightly.
  4. Pour in the white wine and bring the liquid to a simmer. Let the wine reduce by half, scraping up any browned bits from the bottom of the pot.
  5. Add the broth and thyme leaves. Season lightly with salt and pepper. Bring the mixture back to a gentle simmer, then cover the pot.
  6. Reduce the heat to low and braise the leeks for 20 to 25 minutes, or until they are very tender when pierced with a fork.
  7. Remove the lid. Increase the heat to medium-low and stir in the heavy cream. Simmer uncovered for 5 to 7 minutes, allowing the sauce to reduce slightly and thicken to coat the leeks. Taste and adjust seasoning as needed.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For a vegan version, substitute the butter with olive oil and use vegetable broth and a plant-based cream alternative (like cashew cream) instead of heavy cream.
  • You can substitute the white wine with an equal amount of extra broth if you prefer not to use alcohol.
  • Braising slowly over low heat is key to achieving meltingly tender leeks. Do not rush this step.

Nutrition

Find it online: https://delishsymphony.com/braised-leeks-elegant-french-white-wine-sauce/