Braised Leeks with Cream and White Wine
Leeks slow-roasted in a white wine, anchovy and cream sauce until bubbly and golden.
Source
Recipe Info
Servings: 6
Prep: 20m
Cook: 1h10m
Total: 1h30m
Ingredients
- 6-8 medium leeks, cleaned, trimmed and cut into 4-5cm chunks
- 4 tbsp unsalted butter, divided
- 2-3 anchovy fillets
- A small pinch of fresh thyme leaves
- Fresh tarragon leaves, to taste
- 240ml dry white wine
- 240ml double cream
- Zest of 1 lemon
- 2 bay leaves
- Salt, to taste
- Crusty bread, to serve
Instructions
- Preheat the oven to 160°C (325°F).
- Trim the leek ends and remove the outer layers until no dirt remains. Cut into 4-5cm chunks and soak in water to remove any grit.
- Butter a roasting dish and sprinkle a little salt over the base. Line up the leek chunks snugly in the dish, sprinkle with more salt, and scatter the tarragon leaves over the top.
- Melt 2 tbsp of the butter in a small pan. Add the anchovy fillets and mash them into the butter. Stir in the thyme leaves, then pour in the white wine and let it sizzle briefly. Add the cream, lemon zest and a pinch of salt, and stir until smooth.
- Pour the cream mixture evenly over the leeks. Tuck the bay leaves around the leeks and dot the top with the remaining butter. Cover tightly with foil, using a baking sheet underneath to catch any spills.
- Roast at 160°C (325°F) for 45 minutes, then increase the oven temperature to 200°C (400°F) and roast uncovered for a further 20-30 minutes, until bubbly and golden.
- Remove the bay leaves before serving. Let rest for a few minutes, then spoon onto plates and drizzle with the creamy sauce. Serve hot with plenty of crusty bread.