Meltingly Tender Braised Leeks Recipe

These tender braised leeks are a delicious, easy, flavorful vegetable side that just melts in your mouth. Made with simple ingredients, they are vegan and gluten-free.

Meltingly tender, these braised leeks are so incredibly delicious you’ll wonder why you’ve waited this long to make them. They truly fill a void you never knew you had. How can something so simple taste soooooooo good? One of my all-time favorite leek recipes (and we have many), I know you will enjoy this one.

Why you’ll love this leek recipe

• It’s all about the technique. The leeks are first caramelized on the stovetop, bringing out their natural sweetness, then baked in the oven until meltingly tender and sweet.
• Simple ingredients, big flavor. You just need leeks, oil, salt, pepper, broth, and thyme. Humble ingredients let the delicate flavors of the leeks shine.
• A seasonal veggie that pairs with many things. Serve as a vegetable side with a protein or place over polenta, pasta, risotto, or mashed potatoes. This is one recipe you’ll want to keep in your back pocket!

What are Leeks?

Leeks are part of the Allium family, along with onions, garlic, and shallots. They have a long, cylindrical shape and a mild, sweet, onion-like flavor. Unlike green onions or scallions, leeks have a thicker, more substantial stalk, and their flavor is less intense, making them a versatile ingredient in many dishes.

Culinary Uses

We love using leeks in soups, stews, and braised dishes. They can be sautéed, roasted, or even used raw in salads when finely sliced. Their mild flavor makes them a great addition to a variety of dishes, and they pair well with other vegetables, grains, and proteins.

How to Select and Store

When selecting leeks, look for firm, straight stalks with vibrant green tops and minimal signs of decay. Store leeks in the fridge, wrapped loosely in a bag, for up to a week. To prepare leeks, trim the roots and dark green tops (save for stock or leek oil) and slice the white and light green parts, rinsing thoroughly to remove any dirt trapped between the layers.

Braised Leek Ingredients

• Leeks: Look for leeks that have a similar diameter so that they cook evenly. Be sure to clean them thoroughly, as leeks tend to collect dirt in the inner layers.
• Olive oil, salt, and black pepper: For sautéing the leeks.
• Vegetable broth: For braising. Use homemade vegetable broth for even richer depth of flavor.
• Thyme sprigs: Fresh thyme adds a delicate herbal flavor that elevates this simple dish. Parsley is nice too.
• Optional garnish: Goat cheese crumbles add a nice umami component for something a bit richer. The pairing is exceptional!

How to Make Braised Leeks

1. Prep. Preheat the oven to 400F. Use a sharp knife to slice the leeks into even 1 1/2-inch rounds, using as much of the tender part of the leeks as possible (both white and light green parts). Rinse away any dirt.

2. Sauté. Place a large oven-proof sauté pan or braiser pot on the stovetop and turn to medium low heat. Add olive oil and season with salt and pepper, swirling. Add the leeks. Sauté until golden brown, checking frequently to avoid them getting overly dark. Use tongs to flip and sauté the other side.

3. Simmer. Pour the vegetable broth into the bottom of the pan and place the thyme sprigs on top of the leeks. Bring to a simmer.

4. Bake. Turn off the heat and cover with a lid. Bake in the oven until tender, about 30 minutes.

5. Uncover. Add the remaining thyme sprigs and spoon some of the braising liquid over the leeks. Test them for doneness. When done, they should be meltingly tender. If they’re not ready, return to the oven, covered, for 10 minutes.

6. Serve. Serve as desired! I like to crumble goat cheese over the leeks, letting it soften for about 5 minutes in the oven until melty.

Chef’s Tips

1. Clean leeks thoroughly. Leeks tend to hide grit between their layers. After slicing, if needed, swish them in a bowl of cold water, letting the dirt sink to the bottom, then lift them out gently and pat dry. Let sit on paper towels to dry completely to ensure a good sear.
2. Choose evenly sized leeks. Similar diameters ensure they cook at the same rate and become uniformly tender.
3. Take your time caramelizing. Keep the heat at medium-low and resist rushing this step. Slow browning brings out the leeks’ natural sweetness and creates deep flavor before braising.
4. Don’t overcrowd the pan. Ideally, use a large pan. Otherwise, sauté in batches so the leeks brown rather than steam.
5. Use just enough broth. The liquid should come about halfway up the leeks. This allows them to braise gently versus boil.
6. Finish with braising liquid. Spoon the fragrant broth over the leeks just before serving for extra moisture and richness.
7. Taste and adjust. A final pinch of flaky salt, cracked pepper, or a squeeze of lemon juice can make the flavors sing! Goat cheese is heavenly melted on top.

Serving Suggestions

• Serve as a vegetable side alongside roasted chicken, grilled fish, baked tofu, or braised lentils.
• Serve over creamy polenta, risotto, mashed potatoes, or farro for a simple, elegant meal.
• Toss with pasta, like pappardelle or tagliatelle, with a splash of the braising liquid.
• Add to toast! Layer braised leeks onto toast, crostini, or flatbread with goat cheese or ricotta.
• For entertaining: Finish with goat cheese, shaved Parmesan, or a drizzle of good olive oil and fresh herbs for an effortless dinner-party side.

Storage

Store braised leeks in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in a covered dish in the oven at 350F until warmed through. Spoon a little extra broth over them if needed.

You can also store them in the freezer for 3 months.

More Favorite Leek Recipes

Caramelized Leek Pasta

Healthy Luscious Potato Leek Soup

Mushroom Risotto with Frizzled Leeks

Flavorful Leek Oil

Savory Leek Bread Pudding

Lemony Leek Dressing

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