Braised Leeks in White Wine and Cream

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Clean the Leeks: Trim the dark green tops and the very bottom of the root. Halve them lengthwise. Rinse thoroughly under cold running water, fanning the layers to remove any trapped grit. Pat them very dry with a paper towel.

Step 2

The Stovetop Sear: Heat the butter and olive oil in your skillet over medium-high heat. Once the butter is foaming, place the leeks in the pan cut-side down. Do not move them! Let them sear for 5 minutes until they are dark golden brown and caramelized.

Step 3

Aromatics: Add the smashed garlic and thyme sprigs to the spaces between the leeks. Let them cook for 1 minute until fragrant.

Step 4

Deglaze: Pour in the white wine. Let it simmer and reduce by about half, scraping up any browned bits from the pan.

Step 5

The Braising Liquid: Pour in the stock and the heavy cream. Season with salt and a generous amount of cracked black pepper. Bring the liquid to a light simmer.

Step 6

The Oven Finish: Transfer the skillet to a preheated 400°F oven. Bake for 25–30 minutes.

Step 7

The Goal: The leeks should be "spoon-tender" and the sauce should have thickened into a rich, golden glaze.