Best 12 Braised Leeks With Sel De Mer Recipes

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Braised leeks are a classic French dish that can be enjoyed as a main course or as a side dish. They are simple to make and packed with flavor, thanks to the combination of leeks, butter, white wine, and sel de mer. This dish is perfect for a weeknight meal or a special occasion, depending on how it is served.

Let's cook with our recipes!

BRAISED LEEKS



Braised Leeks image

Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.

Provided by jenpalombi

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 large leeks, tough outer leaves discarded and trimmed to about 6 inches in length
3 tablespoons butter
1/2 cup chicken stock
1 teaspoon dried thyme
1/4 teaspoon salt
1 pinch pepper

Steps:

  • Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
  • In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
  • Sprinkle with thyme and cook one minute more.
  • Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

LOUP DE MER



Loup de Mer image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 26

Zest of 2 lemons, roughly chopped
Zest of 1 orange, roughly chopped
4 ounces thyme leaves
1 tablespoon extra-virgin olive oil, plus more if necessary to make a paste.
Kosher salt
2 fresh bass fillets, skin on, bones removed, cut into 4 portions
2 shallots, julienned
2 ounces julienned fennel
1 teaspoon olive oil
1 to 2 tablespoons canola oil
1 1/2 teaspoons kosher salt
3.5 ounces Belgian wheat beer
3.5 ounces Champagne vinegar
Spash of water or fish stock
16 tablespoons (2 sticks) unsalted butter, cold and cut into cubes
2 potatoes, cut into large 1/2-inch dice
Salt
2 shallots, finely diced
2 cloves garlic, sliced
1 carrot, finely diced
1 stalk celery, finely diced
1 bulb fennel, finely diced, plus fennel fronds for garnish, optional
1 tablespoon canola oil
1/2 cup chicken broth
2 tablespoons unsalted butter
Juice of 1 lemon

Steps:

  • For the loup de mer: Put the thyme and lemon and orange zest together in a bowl and, while stirring, slowly drizzle in enough olive oil a little at a time to form a paste; it should not be runny, just moist.
  • Salt the fish and cover it with the citrus paste; let sit in the refrigerator until the other components have been completed.
  • For the beer blanc: Fill a medium pot about 3/4 full with water and place over low heat. The water should be warm to the touch but not hot.
  • Sweat the shallots, fennel and olive oil in a saucepan over medium heat until the shallots are transparent, about 3 minutes. Pour in just enough canola oil to coat them, and then add the salt. This will ensure the vegetables don't brown as the salt pulls moisture out of them and creates a steaming effect. After about 1 minute, add the beer and vinegar and stir to combine.
  • Simmer the mixture until reduced by half, about 5 minutes. Add a splash of water or fish stock and reduce the heat to low. Whisk in 12 tablespoons of the butter, one cube at a time, waiting until it is completely incorporated before adding more.
  • Strain the mixture through a fine mesh sieve. Discard the solids and transfer the liquid to a powerful blender (or use an immersion blender set to high) and process while adding the remaining 4 tablespoons butter a little at a time. The emulsion will not be stable for long, so transfer the mixture to a heat-proof bowl and place it over the pot of warm water on the stove to keep it warm. The sauce does not hold in the refrigerator, so discard after use.
  • For the potato and fennel hash: Put the potatoes in a pot and cover with cold salted water. Bring to a boil and remove from the heat. Let the potatoes sit in the water until soft, about 10 minutes. Strain off the water and spread out in a single layer on a flat surface to cool.
  • Sweat the shallots, garlic, carrot, celery and fennel with the oil in a saute pan over medium heat until soft but not colored. Add the cooled potatoes, the chicken broth, butter and pinch of salt. Reduce over medium heat until there is only enough liquid to glaze the vegetables. Remove from the heat, add the lemon juice and taste for salt, adding more if necessary.
  • To serve: When the beer blanc sauce and potato and fennel hash are completed and holding, heat a grill or grill pan to high and and grill the fish skin-side down, until 70 percent cooked, 2 to 3 minutes. Carefully turn over the fish and cook on the flesh side for only about a minute or so.
  • Place some beer blanc on 4 plates. Place some potato and fennel hash in the middle of each plate. Top with the fish skin-side up. Garnish with the fennel fronds if desired.

LEEKS BRAISED IN CREAM WITH GARLIC AND LEMON



Leeks Braised in Cream With Garlic and Lemon image

This is an incredibly easy and very wonderful way to prepare leeks. It is a perfect accompaniment for grilled fish or chicken served with buttered noodles. From the Perfect Vegetables Cookbook by Cook's Illustrated.

Provided by Ms B.

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium leeks (between 3/4 inch and 1 1/4 inches in diameter)
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup heavy cream
1/4 cup chicken broth
1/2 teaspoon grated lemon, zest of
1 tablespoon minced fresh parsley
salt
ground black pepper

Steps:

  • Trim leeks about 2 inches beyond the point where the leaves start to darken.
  • Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
  • Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
  • Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
  • Melt the butter in a 12-inch skillet over medium-high heat.
  • Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
  • Add the cream, broth and zest.
  • Cover and simmer until the leeks are tender, about 5 minutes.
  • Remove the lid and cook until the braising liquid thickens, about 2 minutes.
  • Sprinkle with parsley, season with salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : Calories 161.6, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.6, Sodium 72.7, Carbohydrate 13.7, Fiber 1.7, Sugar 3.6, Protein 2.1

BRAISED LEEKS WITH PARMESAN



Braised Leeks With Parmesan image

My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

6 leeks, not too thick if possible
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/2 cup dry white wine, like sauvignon blanc
1 1/2 ounces Parmesan, freshly grated (1/3 cup)

Steps:

  • Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
  • Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. 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. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
  • Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 4 grams

SIMPLE BRAISED LEEKS



Simple Braised Leeks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 6

8 small leeks
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1/2 cup homemade or low-sodium canned chicken stock
1/2 cup dry white wine, such as sauvignon blanc
Finely chopped flat-leaf parsley, for serving

Steps:

  • Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
  • Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
  • Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

CARAMELIZED LEEKS BRAISED IN A WINE AND THYME BUTTER SAUCE



Caramelized Leeks Braised in a Wine and Thyme Butter Sauce image

A delicious way to cook leeks with a flavorful wine and thyme butter sauce.

Provided by Marilena Leavitt

Categories     Side dish

Time 35m

Yield 3-4

Number Of Ingredients 12

3 large leeks
3 TBSP. butter
½ tsp. sugar
¼ tsp. salt
--- pinch of pepper
¼ cup white wine
¼ cup chicken or vegetable broth
3 sprigs of fresh thyme
--- salt & freshly ground pepper
1 TBSP. lemon juice
--- salt & pepper
--- Pomegranate seeds (optional)

Steps:

  • Trim the leeks by removing the outer layer and most of the dark green tops. You should be left with only the white and light green parts. Halve them lengthwise, making sure to leave the root end intact. Place the trimmed leeks in a large bowl of cold water and swish them around to remove the grit and dirt from the many layers. (Leave the leeks in the water for a few minutes - this will loosen up the dirt). Remove the leeks from the water and drain them on a kitchen towel or paper towels.
  • Place a 12" non-stick skillet over medium heat (the skillet should have a lid which you will need later.) When the skillet is hot, add two tablespoons of butter and when the butter melts, sprinkle the sugar, ¼ teaspoon of salt and a pinch of pepper evenly over the bottom of the skillet. Next, add the leeks, cut side down in a single layer. Cook the leeks until they become golden brown and caramelized. This will take 5-6 minutes depending on the heat and the kind of skillet you are using.
  • To the skillet, add the wine, broth, fresh thyme sprigs and some salt & pepper. Reduce the heat to low, cover and simmer for about 15 minutes, carefully turning them once or twice (this step is not absolutely necessary). The leeks are done when they can be pierced easily with a knife. If they need a longer time braising or if your liquid has evaporated, add some more wine and broth.
  • Remove the leeks from the skillet and place on a serving dish. Cover them to keep them warm. Simmer the remaining liquid in the skillet over medium heat, for a minute or so, until it is thickened. Stir in the remaining 1-tablespoon of butter and the lemon juice. Taste the sauce and adjust the seasoning if needed. Spoon the sauce over the leeks; sprinkle some pomegranate seeds (this is optional) and serve warm.

BRAISED LEEKS



Braised Leeks image

The earthy flavor of leeks-a coveted fall vegetable-is a delicious addition to the dinner table.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

4 leeks, (2 1/2 to 3 pounds)
4 cups reduced-sodium canned chicken broth
2 tablespoons cold butter
2 tablespoons chopped fresh parsley
Coarse salt and ground pepper

Steps:

  • Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
  • Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.
  • Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.

Nutrition Facts : Calories 145 g, Fat 6 g, Protein 4 g

BRAISED LEEKS WITH LEMON



Braised Leeks with Lemon image

Categories     Vegetable     Side     Quick & Easy     Low/No Sugar     Lemon     Leek     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 4

4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths
2 tablespoons unsalted butter
1/4 cup chicken broth
1 teaspoon freshly grated lemon zest

Steps:

  • In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

BRAISED LEEKS WITH LEMONS



Braised Leeks With Lemons image

Provided by Barbara Kafka

Categories     side dish

Time 1h

Yield 8 servings as a side dish

Number Of Ingredients 5

5 pounds leeks, trimmed to 6 to 7 inches from the root end and washed well
5 cups chicken or vegetable broth
2 lemons, sliced very thin and seeded
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste

Steps:

  • Place leeks in 2 layers in a 14-by-9-by-2-inch oval dish. Pour broth over leeks. Place lemon slices evenly over leeks. Drizzle olive oil over lemons.
  • Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 50 minutes. Prick plastic to release steam.
  • Remove from oven and uncover. Season with salt and pepper. Serve hot or cold.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1057 milligrams, Sugar 12 grams

TENDER BRAISED LEEKS



Tender braised leeks image

These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken

Provided by Barney Desmazery

Categories     Side dish, Supper

Time 40m

Number Of Ingredients 10

6-8 leeks
1 tsp olive oil
2 tsp coriander seeds
3 thyme sprigs
2 bay leaves
125ml white wine
1 garlic clove with the skin on, bashed
pinch caster sugar
85g green olive , very roughly chopped (optional)
large handful chopped flat-leaf parsley , to serve (optional)

Steps:

  • Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
  • Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

BRAISED LEEKS & PEAS



Braised leeks & peas image

A light and versatile side dish from Angela Nilsen, this can be simmered slowly as you prepare your main

Provided by Angela Nilsen

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 6

6 leeks , trimmed
250ml chicken or vegetable stock
3 garlic cloves , sliced
4 thyme sprigs, plus extra leaves to serve
200g frozen pea
2 tsp olive oil

Steps:

  • Discard outer, darker, tougher leaves from the leeks, then halve each into 2 shorter lengths and rinse under cold running water.
  • Pour the chicken or veg stock into a large, wide shallow pan, then scatter in the garlic and thyme sprigs. Lay the leeks in the pan, trying not to crowd them, then season with pepper. Cover and simmer for 15 mins until almost tender. Tip in the peas, bring back to the boil and simmer for a further 5 mins until the veg is cooked. Using a slotted spoon, transfer the leeks, peas and garlic to a warm serving dish, season with extra pepper, drizzle over the olive oil and finish with a scattering of thyme leaves.

Nutrition Facts : Calories 56 calories, Fat 1.9 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 6.1 grams carbohydrates, Sugar 2.5 grams sugar, Fiber 3.5 grams fiber, Protein 3.6 grams protein, Sodium 0.4 milligram of sodium

FRENCH BRAISED LEEKS WITH DIJON VINAIGRETTE



French Braised Leeks with Dijon Vinaigrette image

Categories     Side     Leek     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 13

1 bunch leeks (5 small or 3 large)
1 tablespoon butter, softened
1/4 cup white wine
1/2 cup Chicken Stock (p. 206) or water
Salt and pepper
Dijon Vinaigrette
Dijon Vinaigrette
1 medium shallot, minced
1 tablespoon Dijon mustard
2 tablespoons wine or apple cider vinegar
Reserved leek pan juices
1/2 cup olive oil
Salt and pepper

Steps:

  • Cut the root end off the leeks, as well as the dark green stem end, leaving just the white and light green portion. Split them lengthwise and remove the outer two layers. Wash thoroughly under running water, being careful to rinse between layers to remove any grit. Shake off the excess water.
  • Rub the bottom of a large, heavy-bottomed skillet with the softened butter, then lay the leeks, cut side down, in the pan. They should fit snugly in one layer across the pan. Pour the wine and Chicken Stock over the leeks, sprinkle with salt and a little pepper, then cover with waxed paper or parchment (which will keep the tops of the leeks moist), and bring the liquid to a boil.
  • Reduce the heat, cover the pan, and simmer over low heat for about 15 minutes. Use a small spatula or tongs to turn the leeks once, halfway through the cooking process. When cooked, the leeks should be completely tender and not stringy. Turn them over once more, so the outer layers are facing up. To test doneness, I usually just peel off one or two outer layers, the last to get cooked, and sample them (if they are the least bit tough, cook for another 5 minutes).
  • Remove pan from the heat and cool. If there are more than 2 tablespoons of juices left in the pan, remove the leeks to a serving platter and reduce the juices to 2 tablespoons. Reserve juices for the Dijon vinaigrette.
  • Pour the dressing over the leeks and let sit for at least 10 minutes. These leeks are wonderful served warm or cold, but I like them best at room temperature.
  • Dijon Vinaigrette
  • Whisk together the shallot, mustard, vinegar, and pan juices in a small bowl. Slowly whisk in the olive oil, then season with salt and pepper.

Tips:

  • Choose fresh, young leeks: Look for leeks with bright green leaves and a firm white bulb. Avoid leeks that are wilted or have yellowed leaves.
  • Trim the leeks properly: Cut off the root end and the dark green leaves, leaving only the white and light green parts. Slice the leeks lengthwise and then rinse them thoroughly to remove any dirt or grit.
  • Use good quality butter: Butter adds a rich, creamy flavor to the leeks. Use unsalted butter so that you can control the amount of salt in the dish.
  • Cook the leeks slowly: Braising is a gentle cooking method that allows the leeks to soften and caramelize without burning. Cook the leeks over low heat for at least 30 minutes, or until they are tender.
  • Season the leeks well: Salt, pepper, and a pinch of nutmeg are all classic seasonings for braised leeks. You can also add other herbs and spices to taste, such as thyme, rosemary, or garlic.
  • Serve the leeks immediately: Braised leeks are best served hot. You can garnish them with chopped fresh herbs or a drizzle of olive oil.

Conclusion:

Braised leeks are a delicious and versatile side dish that can be enjoyed with a variety of main courses. They are also a good source of vitamins and minerals, including vitamin K, vitamin C, and potassium. Whether you are looking for a simple weeknight side dish or an elegant dish to serve at a special occasion, braised leeks are a great option. So next time you're looking for a new way to prepare leeks, give this recipe a try. You won't be disappointed!

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