Olive-Oil-Braised Leeks with Thyme
by Tamar Adler
The leeks’ delicate flavor deepens as they cook, becoming sweet, robust, and complex. Leeks can be gritty, so wash them well before cooking.
Serves 4
2 lb. leeks (about 5 medium), white and light-green parts only, halved lengthwise
12 small sprigs fresh thyme
1/4 cup extra-virgin olive oil
1 Tbs. dry white wine (like Pinot Grigio or Sauvignon Blanc)
Kosher salt
Position a rack in the center of the oven and heat the oven to 375°F.
Arrange the leek halves cut side down in a snug single layer in a shallow 8-inch square baking dish. Nestle the thyme sprigs among the leeks. In a small bowl, mix the olive oil, wine, and 1 Tbs. water and drizzle over the leeks. Sprinkle evenly with 1/2 tsp. salt. Cover the baking dish tightly with aluminum foil.
Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more. Remove the thyme sprigs and serve the leeks warm or at room temperature.
Make Ahead Tips
The leeks will keep in the refrigerator for up to 3 days.
Serving Suggestions
Make a light lunch: Chill, drizzle with mustard vinaigrette, and serve with a softly boiled egg and a piece of rustic bread.
Layer for an appetizer:
Slice lengthwise into a few pieces, drizzle with fresh lemon juice,
sprinkle with coarsely chopped parsley, and serve layered with fresh
mozzarella.
Use to top fish: Coarsely chop and spoon over pan-seared striped bass or halibut.
nutrition information (per serving):
Calories
(kcal):
180;
Fat
(g):
14;
Fat Calories
(kcal):
120;
Saturated Fat
(g):
2;
Protein
(g):
1;
Monounsaturated Fat
(g):
10;
Carbohydrates
(g):
14;
Polyunsaturated Fat
(g):
1.5;
Sodium
(mg):
160;
Cholesterol
(mg):
0;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 115
, pp. 57-61
December 29, 2011
