Best Braised Wild Leeks Recipes

BRAISED WILD LEEKS

Steps:

• Trim the leeks like you would a green onion, retaining the bulb and the leaves.
• Rinse thoroughly to wash away any trapped dirt and chop the leaves coarsely.
• Pour just enough water in a 10 inch pan to cover the base.
• Add the leeks, butter and maple syrup to the water and bring to a boil.
• Cover with a tight fitting lid and steam until all the water evaporates.
• Remove the lid from the pan and sauté for a few more minutes until the leeks are tender.
• When ready to serve, the leaves will look(and taste) like cooked spinach.

SIMPLE BRAISED LEEKS

Steps:

• Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
• Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
• Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

BRAISED LEEKS WITH MUSTARD CREAM

Steps:

• Preheat the oven to 200ºC.
• Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
• Add the leeks and roast for 10 minutes.
• Remove the leeks from the oven and turn them over in the pan.
• Roast for a further 10 minutes.
• Remove the leeks from the oven and add the stock.
• Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
• Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
• MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small sauté pan over a medium heat.
• Add the shallots and sauté for 5 minutes or until softened.
• Increase the heat a little, add the wine and slowly bring to the boil.
• Simmer until the liquid has reduced by half.
• Stir in the cream and simmer gently until the sauce begins to thicken.
• Stir in the mustard.
• Add half the chives and season to taste with salt and pepper.
• Drizzle the leeks with the mustard cream and garnish with the remaining chives.
• Serve.

BRAISED LEEKS WITH PARMESAN

Steps:

• Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
• Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
• Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

CARAMELIZED BRAISED LEEKS

Steps:

• In a medium skillet with a lid, heat the oil over medium heat.
• Add the leeks and the chicken broth; Note that the leeks will reduce tremendously! You'll think you have enough to serve an army, but will ending up finishing them up with just a few hungry people!
• Cover and braise, stirring occasionally, for 8-12 minutes or until leeks are tender.
• Remove the lid, and cook for about 10 minutes, or until the broth has almost evaporated.
• Increase heat to medium high and sprinkle the sugar over the leeks. If you don't have turbinado sugar, you can use regular granulated sugar, but the flavor will be slightly reduced.
• Cook, stirring frequently, for another 5-10 minutes or until the leeks are lightly caramelized.
• Serve immediately.

BRAISED LEEKS WITH SEL DE MER

Steps:

• Preheat the oven to 375 degrees F.
• Place the leeks into a baking dish and pour the wine over them. Dot the leeks with butter and sprinkle with sel de mer. Place uncovered in the oven for 30 to 40 minutes, until they are fork tender. Remove from the braising liquid and serve immediately.

FRENCH BRAISED LEEKS WITH DIJON VINAIGRETTE

Steps:

• Cut the root end off the leeks, as well as the dark green stem end, leaving just the white and light green portion. Split them lengthwise and remove the outer two layers. Wash thoroughly under running water, being careful to rinse between layers to remove any grit. Shake off the excess water.
• Rub the bottom of a large, heavy-bottomed skillet with the softened butter, then lay the leeks, cut side down, in the pan. They should fit snugly in one layer across the pan. Pour the wine and Chicken Stock over the leeks, sprinkle with salt and a little pepper, then cover with waxed paper or parchment (which will keep the tops of the leeks moist), and bring the liquid to a boil.
• Reduce the heat, cover the pan, and simmer over low heat for about 15 minutes. Use a small spatula or tongs to turn the leeks once, halfway through the cooking process. When cooked, the leeks should be completely tender and not stringy. Turn them over once more, so the outer layers are facing up. To test doneness, I usually just peel off one or two outer layers, the last to get cooked, and sample them (if they are the least bit tough, cook for another 5 minutes).
• Remove pan from the heat and cool. If there are more than 2 tablespoons of juices left in the pan, remove the leeks to a serving platter and reduce the juices to 2 tablespoons. Reserve juices for the Dijon vinaigrette.
• Pour the dressing over the leeks and let sit for at least 10 minutes. These leeks are wonderful served warm or cold, but I like them best at room temperature.
• Dijon Vinaigrette
• Whisk together the shallot, mustard, vinegar, and pan juices in a small bowl. Slowly whisk in the olive oil, then season with salt and pepper.