Braised LeeksPhoto Credit : Heath Robbins
Braising draws out all the sweet beauty of leeks. This recipe pairs well with roasted meats — a double batch shows up on our Easter table every year. To prepare leeks, discard roots and all but 2 inches of green; leeks should be 6-8 inches trimmed.
12 medium-size leeks, trimmed, rinsed well
2 cups low-sodium chicken stock
1 cup white wine
3 tablespoons unsalted butter, cut into small pieces
Kosher or sea salt
Freshly ground white pepper
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
Heat oven to 400°.
In a medium-size casserole dish, arrange leeks in one layer. Pour stock and wine over top.
Scatter pats of butter over leeks and season to taste with salt and pepper.
Seal with foil and bake 30 minutes.
Remove foil. Return to oven 10 minutes more.
In a small bowl, combine Parmesan and breadcrumbs. Scatter over leeks and bake another 5-8 minutes, or until well-browned.