Braised Leeks with Parmesan and Olive Oil

Looking for a delicious and sophisticated vegetable dish to impress your guests? Look no further than this Braised Leeks with Parmesan and Olive Oil recipe. This is a twist on the Braised Leeks recipe featured in NYT Cooking and has since become a favorite of our founder, Dr. Limor Goren.

Leeks are a versatile vegetable with a mild, sweet flavor that pairs perfectly with the richness of parmesan and the robust flavor of high-phenolic olive oil. When braised, leeks become tender and caramelized, creating a luxurious texture that is simply irresistible - even for those who are typically not big leek fans! Plus, the dish is easy to prepare but looks and tastes like a gourmet masterpiece.

Next time you're looking for a side dish that is both impressive and delicious, give Braised Leeks with parmesan and olive oil a try. Your taste buds will thank you!  

Braised Leeks with Parmesan Cheese and Olive Oil

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Servings

4-6

Cook Time

75 minutes

One of our favorite recipes from NYT Cooking - kyoord style!

Ingredients

• 6 leeks, not too thick if possible

• 2 tablespoons high-phenolic olive oil

• Salt and freshly ground pepper

• 1⁄4 cup dry white wine, like sauvignon blanc

• 1⁄4 cup vegetable broth

• 11⁄2 ounces Parmesan, freshly grated (1⁄3 cup)

Directions

1. Prepare the leeks by trimming off the ends and dark green leaves. Cut them in half lengthwise and soak them in a bowl of cold water for 10 minutes. Rinse under the faucet to remove any remaining sand and remove the thick outer layers.

2. In a wide, heavy skillet, heat olive oil over medium heat. Place the leeks in a single layer, cut side down, and cook until lightly browned, shaking the pan and moving them around with tongs, about 3 to 4 minutes. Use tongs to turn the leeks and brown the other side. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised.Season with salt and pepper.

3. Pour in wine and broth to deglaze the pan and add enough water to just cover the leeks. Bring to a boil, then simmer uncovered for 20 to 25 minutes until the leeks are tender. knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.

4. Transfer the leeks to an oiled ovenproof pan if skillet cannot go under broiler. Turn them flat side up and remove excess liquid from the pan. Sprinkle Parmesan over the leeks and place under the broiler until cheese has melted. Remove from heat and finish with a drizzle of high-phenolic olive oil.

FAQ

How to make Braised Leeks:

First, prepare the leeks by trimming the dark green tops off the leeks, slicing them in half lengthwise then soaking them in cold water for 10 minutes. Rinse the leeks thoroughly to remove any dirt or grit trapped between the layers.

In a large skillet, heat olive oil over medium heat and add the leeks, cut side down. Cook until the leeks are golden brown, then flip them over and add a splash of wine/broth and water to the pan. Cover and simmer until the leeks are tender. See the full recipe of Braised Leeks with Parmesan and Olive Oil above.

How to prepare leeks for cooking? 

1) Prepare the leeks by trimming off the roots and course dark green leaves.

2) Cut them in half lengthwise and soak them in a bowl of cold water for 10 minutes to clean out debris. 

3) Rinse under the faucet to remove any remaining sand or dirt. 

What pairs well with leeks? 

Leeks have a mild onion-like flavor with a hint of sweetness, making them versatile for pairing with various ingredients. Some foods and flavors that generally pair well with leeks are potatoes, cream and cheese, seafood, chicken and pork, rice and grain dishes like risotto, and egg-based dishes like quiches and omeletes.

By combining leeks with these complementary ingredients, you can create a wide range of flavorful and satisfying dishes. 
 

How do know when a leek is bad?

The leek might not be suitable for consumption if it is withered or if the tops have started to turn yellow.