I love leeks and this recipe did not disappoint – when I first made it. The leeks were delicious and melt-in-your-mouth. I loved them. However, I made them in advance for my 2018 Christmas Eve dinner and they didn’t reheat well (on the stove). They were less flavorful and the consistency was not nearly as good. Indeed, practically nobody ate them. So make them, but don’t make them in advance.
This recipe will serve 2, increase quantities as needed.
- 3 large leeks
- 2 Tbsp unsalted butter
- 1/4 cup chicken broth
- 1 tsp. freshly grated lemon zest
- 4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eightDirections
Trim leeks, discarding roots, leaves and tough outer leaves. Cut each leek into 1″ pieces. Place in a bowl with water for 15 minutes, making sure to remove any grit.
Heat butter in a saute pan over medium heat. Transfer leeks from the bowl to the pan – do not dry. Cook the leeks for five minutes, stirring occasionally. Add broth and lemon zest. Cover the pan and braise leeks until very tender, around 5 minutes. Season with salt and pepper.
Adapted from a recipe at Epicurious.com