Braised Leeks With Lemon and Parsley Recipe

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J. Kenji Lopez-Alt

Recipe Facts

3.5

(2)

Active: 15 mins
Total: 60 mins
Serves: 8 to 10 servings

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Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 12 to 16 large leeks, white and light green parts only, rinsed, split in half lengthwise

  • Kosher salt and freshly ground black pepper

  • 1/2 cup dry white wine

  • 1 cup low-sodium chicken broth

  • 2 tablespoons unsalted butter

  • 3 tablespoons chopped fresh parsley leaves

  • 2 teaspoons juice and 2 teaspoons zest from one lemon

Directions

  1. Preheat oven to 325°F and adjust oven rack to middle position. Heat oil in a 12-inch heavy bottomed skillet over medium-high heat until shimmering. Add as many leeks as you can fit in a single layer cut side down. Cook, shaking occasionally until golden brown. Transfer cut-side up to a 13- by 9-inch baking dish. Repeat with remaining leeks until all leeks are browned. Sprinkle with salt and pepper. Add wine and broth. Dot with butter. Cover with aluminum foil and bake in oven for 20 minutes. Remove foil and continue to cook until leeks are completely tender and translucent, about 10 minutes longer.

  2. Using a slotted spatula, carefully transfer leeks to a serving platter. Transfer pan juices to a small saucepan. Bring to a simmer over high heat and cook until reduced to an emulsified sauce, about 5 minutes. Stir in parsley, lemon juice, and lemon zest, season with salt and pepper, pour over leeks, and serve, drizzling with extra olive oil if desired.

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Nutrition Facts (per serving)
138 Calories
6g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 138
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 193mg 8%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 3g
Vitamin C 14mg 69%
Calcium 86mg 7%
Iron 3mg 18%
Potassium 269mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)