Braised Leeks with Cream and White Wine

Ingredients

• leeks (Ends trimmed, outer layers removed until clean, cut into 1½–2-inch chunks and soaked to remove grit; amount not stated)
• salt (For the base of the roasting tray, over the leeks, and in the cream mixture; amounts not stated)
• tarragon leaves (Amount not stated)
• butter (Use to butter the roasting tray, melt into the sauce, and dot over the leeks; amount not stated)
• anchovy (Amount not stated)
• thyme leaves (A small pinch, as clarified in the transcript; amount not stated)
• white wine (Amount not stated)
• heavy cream (Amount not stated)
• lemon zest (Amount not stated)
• bay leaves (Amount not stated; remove before serving)
• crusty bread (For serving; amount not stated)

Steps

1. 1

   Trim the leek ends and remove the outer layers until no dirt remains. Cut the leeks into roughly 1½–2-inch chunks, then soak them in water to loosen and remove grit.

2. 2

   Butter a roasting tray and sprinkle salt over its base.

3. 3

   Arrange the leek chunks in the tray, fitting them snugly in a single layer. Sprinkle salt over the top and scatter tarragon leaves over them.

4. 4

   Melt butter in a pan. Add the anchovy and a small pinch of thyme leaves; let the mixture sizzle for about 1 minute.

5. 5

   Add the white wine and heavy cream to the butter mixture. Add lemon zest and a small pinch of salt, then pour the cream mixture over the leeks.

6. 6

   Tuck the bay leaves in and around the leeks, then dot the top with butter.

7. 7

   Cover the roasting tray with foil and place it inside a larger tray or pan to catch any overflow. Roast at 325°F (about 163°C); the creator says to check after 45 minutes, though the transcript also describes increasing the heat after about 30 minutes.

8. 8

   Increase the oven temperature to 400°F (about 204°C), return the covered tray to the oven, and check after another 30 minutes. The leeks are done when bubbly and tender; the transcript does not specify whether to uncover them.

9. 9

   Let the leeks sit briefly so they can absorb any remaining liquid. Remove the bay leaves.

10. 10

    Serve the leeks with the sauce spooned over the top, alongside crusty bread.

Notes

The transcript gives no ingredient quantities or serving yield. Its timing is inconsistent: it says to check after 45 minutes, then describes increasing the oven heat after about 30 minutes; follow the stated temperature changes and use doneness as the guide. The video also mentions a visible “20 ml” fragment, but it is not clearly associated with an ingredient, so it cannot be assigned reliably.

Nutrition per serving

• side dish
• vegetarian option not applicable
• oven-roasted
• French
• dinner party
• contains dairy
• contains fish
• contains gluten