Suzanne Goins Braised Leeks Recipes
SUZANNE GOIN'S BRAISED LEEKS
This delicious recipe is from Suzanne Goin's remarkable cookbook, "Sunday Suppers at Lucques". You can top this with a poached egg and a drizzle of mustard vinaigrette for a simple meal or serve as a side dish to poultry. Leftovers are excellent cold & also reheat very well.
Provided by blucoat
Categories Greens
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving 2 inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel. With cut sides up, season with salt and black pepper.
- Heat pan over medium-high heat for 2 minutes. Pour in 1/4 cup oil and wait 1 minute. Place leeks, cut side down, in pan being careful not to crowd them. Make in 2 batches and use more oil, if necessary. Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish.
- Pour 1/4 cup oil into pan and heat over medium heat. Add shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wind and reduce by half. Add 1 1/2 cups stock and bring to a boil over high heat. Pour over leeks, without quite covering them.
- Braise in oven 30 minutes, until tender.
Nutrition Facts : Calories 270.9, Fat 19, SaturatedFat 2.7, Cholesterol 1.8, Sodium 108.2, Carbohydrate 19.8, Fiber 1.7, Sugar 4.6, Protein 3.5
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