Melt-In-Your-Mouth Creamy Braised Leeks
By Jess Larson · playswellwithbutter.com
1 hr 15 minServes 4
Tender leeks seared golden, then braised in a silky Dijon and thyme cream sauce until meltingly soft.
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| prepPreheat oven to 325°F / 160°C with rack in top third | ||||||
| 2 large leeks (about 3 lb total, trimmed) | Trim leeks, slice crosswise 1 inch, rinse & pat dry | Sear leeks in oil, cut side down 4–5 min, flip & sear 4–5 min more | Transfer leeks to prepared dish, cut sides up & down | Pour sauce over leeks, cover with foil | Bake 325°F / 160°C, 35–40 min until very tender | Broil with parmesan 3–5 min until bubbly & golden (optional) |
| 1–2 tablespoons very soft unsalted butter (for the dish) | Butter & season baking dish, set on baking sheet | |||||
| kosher salt, to season the dish | ||||||
| ground black pepper, to season the dish | ||||||
| 1–2 tablespoons neutral oil | ||||||
| 120 ml dry, unoaked white wine | Deglaze empty skillet with wine, reduce by half | Stir in cream, mustard & thyme, season, simmer 2–3 min | ||||
| 180 ml heavy cream | ||||||
| 1 teaspoon Dijon mustard | ||||||
| 1 tablespoon fresh thyme leaves | ||||||
| kosher salt and ground black pepper, to season the sauce | ||||||
| 25 g finely grated parmesan (optional) | ||||||
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