Melt-In-Your-Mouth Creamy Braised Leeks
1 h 15 minServes 4
Tender leeks seared golden, then braised in a silky Dijon and thyme cream sauce until meltingly soft.
| prepPreheat oven to 325°F / 160°C with rack in top third | ||||||||
| 2 large leeks (about 3 pounds total before trimming) | Trim leeks, slice, rinse & pat dry | Sear leeks in oil, 4–5 min per side | Transfer leeks to dish, deglaze skillet with wine | Stir in cream, mustard & thyme, simmer 2–3 min | Pour sauce over leeks, cover with foil | Braise 325°F / 160°C, 35–40 min until tender | Broil with parmesan 3–5 min (optional) | Cool slightly, finish with chives |
| 1–2 tablespoons very soft unsalted butter | Butter & season baking dish | |||||||
| kosher salt, to season | ||||||||
| ground black pepper, to season | ||||||||
| 1–2 tablespoons neutral oil | ||||||||
| 120 ml dry, unoaked white wine (such as Pinot Grigio) | ||||||||
| 180 ml heavy cream | ||||||||
| 1 teaspoon Dijon mustard | ||||||||
| 1 tablespoon fresh thyme leaves | ||||||||
| 25 g finely grated parmesan (optional) | ||||||||
| fresh chives, finely chopped (optional, for serving) | ||||||||
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