Braised Leeks

Preparation info

  • Serves


    • Difficulty


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.


  • 12 medium leeks
  • 1 cup chicken stock, approximately
  • 2 tablespoons butter
  • Salt
  • White pepper
  • 1 cup white wine


    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 leeks tightly in the bottom of an ovenproof pot. Pour the stock over them. It should come about halfway up the leeks. Dot with butter. Add salt and white pepper to taste. Bring the stock to a boil, cover, and set in the oven for 15 minutes, or until the leeks have completely lost their turgor.
    4. With tongs, remove the leeks to a serving platter.
    5. Add the wine to the cooking liquid and reduce to 1 cup. Pour over the leeks and serve.