Tender Braised Leeks with Wine and Thyme

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Tender Braised Leeks with Wine and Thyme

Serves 4

 

4 big leeks, ends trimmed and dark green tops reserved

2 cloves of garlic, peeled and finely sliced

1 bunch of fresh thyme, washed and picked

115g/4oz butter

2 wineglasses of Chardonnay

285ml/1/2 pint vegetable stock

sea salt and freshly ground black pepper

 

Method

Tear back and discard the first two layers of skin on your leeks,

leaving the tender whiter flesh. Wash well and slice into 2.5cm/1

inch pieces. Finely slice the dark green ends of the leeks.

 

You really only want one layer of leeks, so you need to use a wide,

shallow casserole-type pan, or even a roasting tray. On the hob on a

low heat, slowly fry the garlic and thyme in the butter with the dark

green leek tops until the garlic is softened but not coloured. Add

the pieces of white leek and toss them in the flavoured butter, then

pour over your wine and stock and cover with a cartouche (see page

174). Cook in the oven at 180°C/350°F/gas 4 for 35 minutes or on the

hob until tender and tasty. The butter should emulsify with the stock

and wine to create a slightly shiny broth. If for some reason the

butter splits from the pan juices, just jiggle the pan about for 30

seconds and that's normally enough to get it back before you season

and serve.

 

Try this: Use baby leeks if you like. They will be a little sweeter

and will take less time to cook. Or this: Add a little cream to the

leeks and toss with some cooked tagliatelle and a couple of handfuls

of grated Parmesan cheese. Really tasty.

 

 

(By Jamie Oliver, http://www.jamieoliver.com/)