Description
Braised Leeks with Beurre Blanc is a classic French dish featuring tender leeks braised to perfection and topped with a decadent white wine butter sauce. This elegant side dish is simple to prepare yet impressively flavorful, making it an ideal choice for entertaining or special occasions.
Ingredients
Scale
For the Braised Leeks:
- 4 large leeks, trimmed, halved lengthwise, and rinsed well
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup vegetable or chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Beurre Blanc:
- ½ cup dry white wine
- 2 tablespoons white wine vinegar
- 1 small shallot, minced
- ½ cup cold unsalted butter, cut into small cubes
- 2 tablespoons heavy cream (optional for a richer sauce)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Braise the Leeks: In a large oven-safe skillet, heat butter and olive oil. Add leeks cut side down and cook until lightly browned. Season with salt and pepper, then pour in broth. Cover and transfer to the oven. Braise for 25–30 minutes until tender.
- Prepare the Beurre Blanc: In a saucepan, simmer white wine, vinegar, and shallot until reduced. Whisk in cold butter gradually until smooth. Stir in cream if desired.
- Assemble: Transfer braised leeks to a platter, spoon beurre blanc over the top, and garnish with parsley. Serve hot.
Notes
- Thoroughly rinse leeks to remove grit.
- Make beurre blanc just before serving for best texture.
- Pairs well with roasted fish or chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Braising, Stovetop
- Cuisine: French
Nutrition
- Serving Size: about 2 leek halves with sauce
- Calories: 210
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
