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French-Style Braised Leeks with White Wine Sauce

Four tender pieces of braised leeks served in a creamy white sauce and generously topped with fresh chopped parsley.
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Make tender braised leeks with a simple, elegant white wine sauce. This recipe delivers a gourmet vegetable side dish perfect for dinner parties.

Ingredients

Scale
  • 4 large leeks
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 1 cup low-sodium chicken or vegetable broth
  • 1/4 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the leeks: Trim the dark green tops off the leeks. Slice the white and light green parts lengthwise. Rinse the leeks thoroughly under cold water to remove all grit, separating the layers gently. Pat them dry.
  2. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
  3. Add the minced shallot and cook until soft, about 2 minutes. Do not let it brown.
  4. Add the cleaned leeks to the pot. Season lightly with salt and pepper. Sauté the leeks, stirring occasionally, for about 5 to 7 minutes until they start to soften slightly.
  5. Pour in the white wine. Bring the liquid to a simmer and let it reduce by half, scraping up any browned bits from the bottom of the pot, about 3 minutes.
  6. Add the broth and thyme leaves. Bring the mixture to a gentle simmer. Cover the pot, reduce the heat to low, and let the leeks braise for 20 to 30 minutes, or until they are completely tender when pierced with a fork.
  7. Remove the lid. Increase the heat to medium-low. Stir in the heavy cream. Let the sauce simmer gently, uncovered, for 5 minutes, allowing the sauce to reduce slightly and thicken to coat the leeks.
  8. Taste the sauce and adjust salt and pepper as needed.
  9. Serve the braised leeks hot, spooning the pan sauce over them, and garnish with fresh parsley.

Notes

  • For a richer sauce, substitute half-and-half for the heavy cream, or finish the sauce with a small knob of cold butter stirred in off the heat for extra gloss.
  • If you want a vegan braised leeks recipe, replace the butter with olive oil and use vegetable broth and a plant-based cream alternative.
  • Trim the leeks well; the dark green tops are usually too tough for this tender side dish.

Nutrition

Find it online: https://kitchenslang.com/braised-leeks-french-wine-sauce-recipe/