Velvety Melting Leeks Recipe
Prep Time:
15 minutes
Cook Time:
48 minutes
Servings:
4 Servings
Ingredients
  • 4 large leeks, white and light green parts only, cut into 1-inch rounds
  • 1 ½ tablespoons olive oil
  • 3 garlic cloves, crushed
  • 3 sprigs fresh thyme, plus more for garnish
  • ⅓ cup dry white wine
  • 1 ½ cups vegetable broth, divided
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon
  • 1 preserved lemon quarter, pulp discarded, rind sliced
  • 2 tablespoons fresh chives, chopped
Directions
  1. Preheat the oven to 375 F.
  2. Place the leek rounds in a large bowl of cold water and swish well to remove any sand or grit.
  3. Drain and pat the leeks thoroughly dry with a clean dish towel.
  4. Heat the olive oil in a large cast-iron skillet over medium heat.
  5. Add the leeks in a single layer, cut-side down, and cook undisturbed until deep golden brown, about 10-12 minutes.
  6. Carefully flip over each leak and cook 5-8 more minutes, until both sides are golden brown.
  7. Add the garlic, thyme sprigs, and white wine and cook until the liquid has mostly evaporated, about 3 minutes.
  8. Add 1 cup of the vegetable broth, salt, and pepper to the pan.
  9. Transfer the skillet to the oven and bake until the leeks are very tender, about 30 minutes.
  10. Return pan to a low heat burner, and add the remaining broth along with the butter, swirling the pan until fully melted.
  11. Transfer the leeks to a serving bowl and spoon the pan juices over the top. Add the lemon zest.
  12. Serve the leeks with preserved lemon, chives, and extra thyme.