Raymond Sokolov

Braised Leeks

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
A Canon of Vegetables
A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

This can also be done on the top of the stove over low-medium heat, but the oven method requires less attention. Either way, with very little trouble, you get the most classic leek dish: long, soft, pale-yellow, still-intact cylinders, slightly collapsed, surprisingly tasty. Cut with steak knives to avoid tearing.

Ingredients

  • 12 medium leeks
  • 1 cup chicken stock, approximately
  • 2 tablespoons

Method

  1. Trim away the root ends and the green sections from the leeks. Discard. Wash the leeks well in cold water. Then make an X in the root end of each leek. Spread them open. Wash out any sand.
  2. Preheat the oven to 350 degrees.
  3. Pack the leek