Braised Leeks

These meltingly tender braised leeks are a delicious, easy, flavorful vegetable side dish. Made with simple ingredients, they are vegan adaptable 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.

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 leaves and sprigs add a delicate herbal flavor that elevates this simple dish. Parsley is nice too.
• Optional garnish: Goat cheese crumbles, parmesan or pecorino add a nice umami component for something a bit richer. The goat cheese 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 sprinkle with thyme leaves. Bring to a simmer.

4. Bake. Turn off the heat and cover with a lid. Bake in the oven until tender, about 25-30 minutes.

5. Uncover. Spoon some of the braising liquid over the leeks. Test them for doneness. If you want a little more caramelization, continue baking for 10-15 minutes longer, uncovered with the optional cheese, letting it melt.

6. Serve. Serve in the pan in which you baked them, garnished with fresh thyme sprigs.

Chef’s Tips

1. Choose evenly sized leeks. Similar diameters ensure they cook at the same rate and become uniformly tender.
2. Cut them into bite-sized pieces. You want to be able to plop them in your mouth in one bite, like sushi.
3. Take your time caramelizing. Keep the heat at medium-low and resist the urge to rush this step. Slow browning brings out the leeks’ natural sweetness and creates deep flavor before braising.
4. Use just enough broth. The liquid should not rise above a quarter of the way up the leeks. This allows them to braise gently versus boil.
5. When they are done, don’t try to move them. They are tender! Serve them in the braiser or skillet.

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

Print