Best Caramelized Leeks Braised In A Wine And Thyme Butter Sauce Recipes

Simple Braised Leeks image

Provided by Martha Stewart

Number Of Ingredients 6

8 small leeks
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1/2 cup homemade or low-sodium canned chicken stock
1/2 cup dry white wine, such as sauvignon blanc
Finely chopped flat-leaf parsley, for serving

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.

Caramelized Braised Leeks image

Provided by GinaJohnson

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 lbs leeks, trimmed, washed, and quartered lengthwise, chopped into about 2-inch pieces
1 teaspoon olive oil
1 cup chicken broth
2 tablespoons turbinado sugar (raw granulated sugar)

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.

Nutrition Facts : Calories 296.6, Fat 2.8, SaturatedFat 0.4, Sodium 277.5, Carbohydrate 64.5, Fiber 8.2, Sugar 17.9, Protein 8

Steamed Mussels with Leeks, Garlic, Thyme, White Wine, and Butter image

Provided by Tyler Florence

Categories appetizer

Time 32m

Yield 4 servings

Number Of Ingredients 8

3 pounds mussels
Extra-virgin olive oil
3 tablespoons butter
2 leeks, white parts only, finely chopped
4 garlic cloves, minced
1/4 bunch fresh thyme
1 cup white wine
1/4 cup chopped fresh flat-leaf parsley

Steps:

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.