Equipment
Ingredients
Main
- 16 leeks, trimmed
- 475 ml chicken stock, low-sodium
- 240 ml white wine
- 45 g unsalted butter
- 3 g salt
- white pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 239 kcal
- Protein
- 5 g
- Carbohydrates
- 28 g
- Fat
- 9 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 405 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 22 mg
- Potassium
- 433 mg
- Calcium
- 107 mg
- Iron
- 3.8 mg
- Magnesium
- 55 mg
- Phosphorus
- 95 mg
- Zinc
- 0.4 mg
- Vitamin A
- 199 mcg
- Vitamin C
- 20 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 79 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.14 mg
- Niacin
- 2.2 mg
- Folate
- 111 mcg
- Water
- 268 g
- Alcohol
- 5 g
Sources: USDA FoodData Central
Method
Trim the roots and the dark, tough green tops from the leeks. Wash them thoroughly under cold running water to remove any trapped grit.
Arrange the cleaned leeks in a single layer in the skillet.
Add the chicken stock, white wine, butter, and salt to the skillet. Season with white pepper. If the liquid does not reach halfway up the leeks, add a small amount of water.
Place the skillet on the stovetop and bring the liquid to a boil over medium-high heat.
Reduce the heat to low, cover the skillet with a lid, and simmer for 15 minutes.
Remove the lid and carefully turn each leek over to ensure even cooking.
Continue to simmer uncovered for approximately 10 minutes until the leeks are tender and the liquid has mostly evaporated into a glaze.
Serve the leeks immediately while hot.
Chef's Notes
- Ensure leeks are dried after washing to prevent adding excess water to the braise.
- Choose leeks of similar diameter for even cooking times.
Storage
Refrigerator: 3 days — Store in an airtight container with the remaining braising liquid.
Freezer: 1 month — Texture may become softer upon thawing.
Reheating: Warm in a skillet over low heat with a splash of water or stock to maintain moisture.
Troubleshooting
Leeks are tough or stringy after cooking
Cause: The outer tough layers were not removed or the leeks were undercooked.
Fix: Add a splash of stock, cover, and continue simmering for 5-10 minutes.
Prevention: Peel away the first one or two outer layers of the leeks before cooking.
Dish is too salty
Cause: The stock reduced significantly, concentrating the salt.
Fix: Add a squeeze of lemon juice to balance the saltiness.
Prevention: Use low-sodium stock and taste before adding extra salt.
Cultural Context
Braised leeks are a staple of French home cooking, often referred to as 'the poor man's asparagus' because of their delicate texture and flavor when slow-cooked.
