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This leeks in white wine recipe is a surprisingly gratifying dish. This humble vegetable is often overlooked but its delicate flavour works perfectly with this buttery, white wine sauce. This recipe takes a little more prep than some of our other recipes if you’re looking for easy leek recipes, but it’s worth the extra effort!
Leeks are part of the same vegetable family as onions and garlic, but with a sweeter, milder flavour.
Generally, leeks work well with cheese, cream, garlic, shallots, ham and chicken. Herbs such as parsley, sage, thyme, basil, and chervil complement leeks. As do lemon and mustard seasonings.
Leeks are just as versatile as onions. They can be cooked in all kinds of ways including fried, boiled, braised, roasted, and even slowly cooked to caramelise like onions.
When is leek season? When are leeks at their best?
In the UK the leek season, when they are at their best locally, runs from around November to April.
What is in the leeks in white wine recipe?
In this leeks recipe we try to use as much of the leek as possible, so instead of discarding the tougher green part of the leek, we fry it in butter and oil, low-and-slow style, to soften it. There is lots of lovely flavour in there.
The leeks sauce is simply white wine, chicken stock, a dash of lemon juice and seasoning. Together with the butter and oil, the ingredients emulsify together to make an unctuous sauce.
What do leeks with white wine sauce taste like?
The flavour of leeks with white wine sauce is delicate. It has a spring-like feel to. It’s an uplifting yet slightly decadent dish. The leeks are tender and soft with their gentle onion flavour. The sauce has a sweetness that we relish, and that distinct alcohol-ness that brings depth.
What do you serve braised leeks with?
We served these braised leeks in white wine sauce with our classic lemon and thyme roast chicken and it was a hit with all the family.
You could also serve this slopped over a fresh bowl of pasta with shavings of fresh parmesan grated on top.
This dish also makes for a wonderful vegetable side dish at a summer barbecue, just place in the middle of the table along with a pile of cooked ham, a tower of super soft fresh bread, and a giant bowl of peppery green salad.
What does braised mean in cooking?
Braising is the process of lightly frying then stewing slowly. The term braising comes from the French word ‘braiser’ which means the combination style cooking for dry then wet heat for food. Food is fried, sautéed, or seared in a pan first before the liquid is added and the food is slowly cooked at a low temperature. We think braising is a great way on how to cook leeks.
Can you substitute any of the ingredients in this leeks recipe?
If you want to make a vegetarian or vegan version of braised leeks you can switch the chicken stock to vegetable stock. For a vegan version take out the butter and add 2 more tablespoons of olive oil.
Here is our braised leeks recipe.
BRAISED LEEKS WITH WHITE WINE SAUCE (SERVES 4)
INGREDIENTS
- 2 Large Leeks
- 3 Cloves of Garlic, finely sliced
- 1 Tbsp Olive Oil
- 30g Butter
- 150ml White Wine
- 300ml Chicken Stock
- 2 Tbsp Lemon Juice
- Sea Salt Flakes
- Freshly Ground Black Pepper
METHOD
- Discard the tough outer leaves and trim the leeks first. Cut through the leeks to separate the green part from the white bit. Finely slice the green parts of the leeks. For the white bulb bits of the leeks peel away the tough outer layer then slice into 1-inch pieces. Rinse the leeks thoroughly to remove any trapped grit.
- Melt the butter and olive oil in a large frying pan over medium heat. Once melted add the sliced garlic and allow to gently cook until softened. Add the sliced green leeks to the pan and cook on a low heat for about 15 minutes, or until soft.
- Toss the white leeks into the pan and coat with the garlicky, leek-y butter. Season with salt and pepper.
- Tip the leeks into a baking tin followed by the lemon juice, white wine, and chicken stock. Place a square of baking paper on top and cover the pan with foil.
- Bake in the oven at 180C for about 35-40 minutes, or until the leeks are fork-tender.
Leeks in White Wine Sauce
We try to use as much of the leek as possible, so instead of discarding the tougher green part of the leek, we fry it in butter and oil, low-and-slow style, to soften it. There is lots of lovely flavour in there.
The sauce is simply white wine, chicken stock, a dash of lemon juice and seasoning. Together with the butter and oil, the ingredients emulsify together to make an unctuous sauce.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Ingredients
- 2 Large Leeks
- 3 Cloves of Garlic, finely sliced
- 1 Tbsp Olive Oil
- 30g Butter
- 150ml White Wine
- 300ml Chicken Stock
- 2 Tbsp Lemon Juice
- Sea Salt Flakes
- Freshly Ground Black Pepper
Instructions
- Discard the tough outer leaves and trim the leeks first. Cut through the leeks to separate the green part from the white bit. Finely slice the green parts of the leeks. For the white bulb bits of the leeks peel away the tough outer layer then slice into 1-inch pieces. Rinse the leeks thoroughly to remove any trapped grit.
- Melt the butter and olive oil in a large frying pan over medium heat. Once melted add the sliced garlic and allow to gently cook until softened. Add the sliced green leeks to the pan and cook on a low heat for about 15 minutes, or until soft.
- Toss the white leeks into the pan and coat with the garlicky, leeky butter. Season with salt and pepper.
- Tip the leeks into a baking tin followed by the lemon juice, white wine, and chicken stock. Place a square of baking paper on top and cover the pan with foil.
- Bake in the oven at 180C for about 35-40 minutes, or until the leeks are fork-tender.
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- Roasted Broccoli
- Garlic and Chilli Kale
- Sautéed Brussels Sprouts
- Peas with Mint and Spring Onion
