White Wine-Braised Leeks
with Brown Butter & Hazelnuts
White Wine-Braised Leeks
with Brown Butter & Hazelnuts
This deeply savory, and dare I say elegant vegetable dish celebrates leeks, which were previously criminally underrated but are currently having a well deserved moment. Leeks are the perfect vegetable for these last dreary weeks of winter before spring produce emerges because they hint at spring alliums to come, while being perfectly fresh and in season, and a slow braise keeps the preparation feeling cozy. Braised in white wine and chicken (or vegetable) stock, the leeks will become caramelized, sweet, and silky. The finishing touch is a nutty, aromatic brown butter sauce, brightened with a touch of sherry vinegar to cut through the richness. This recipe would be great paired with roasted chicken, lamb, or fish.
Active Time: 15 minutes
Total Time: 1 hour 45 minutes
Yield: 8-10 servings
Ingredients
6-8 large leeks, trimmed, cleaned, and halved lengthwise
½ cup dry white wine
2 cups chicken stock
2 bay leaves
5-6 sprigs thyme
4-5 cloves garlic, peeled and crushed
2 TBSP olive oil
Kosher salt, to taste
Black pepper, to taste
6 TBSP unsalted butter
¼ cup hazelnuts, peeled and roughly chopped.
2 TBSP sherry vinegar
Flaky sea salt (like Maldon)
Preparation:
Preheat oven to 350 degrees. Arrange leeks, cut sides up, in a single layer in a 9x13-inch baking dish.
Pour white wine and chicken stock over the leeks. Submerge bay leaves, thyme, and garlic. Drizzle with olive oil and season generously with salt and pepper.
Cover tightly with foil and bake for 45 minutes.
Remove foil and continue to bake until leeks are tender and translucent, 40-45 minutes more.
Once leeks are translucent, turn broiler to high. Broil until browned and caramelized on top, 10-12 minutes (keep a close eye on them to prevent burning - the broiler is a powerful tool!)
While leeks are broiling, melt 6 TBSP butter in a small pan over medium heat. Cook, stirring constantly, until foam subsides and butter is flecked with amber-brown bits, 4-6 minutes. Season with salt. Remove from heat.
When leeks have finished broiling, top with browned butter, hazelnuts, and a dash of sherry vinegar. Top with flaky salt.
