Braised Leeks

I bet you’re all in the kitchen, getting ready for Shavuot? Well, my favorite part about this Shavuot is the dairy desserts, since it’s our minhag to eat dairy during this chag, instead of the traditional meat holiday meals. But I’m not sharing a dessert with you now, we have plenty of those. I’m going to share a simple side dish instead. (Note: you can never have too many recipes for desserts! Especially ones loaded with cream and butter. But alas, we’ll share those with you some other time.)

I’d like to introduce to you my new obsession: braised leeks!buttery braised leeks, from the kosher foodies

We already know that I love leeks. Like in this lamb and leek hotpot, or this leek-fried rice. But those have other ingredients, in this recipe, the leek really is the star of the show!

And it’s so simple to make, too. I’d say the hardest part is washing the leeks. You don’t want to crunch on any sand!

While the leeks are braising, you toast up a yummy topping to serve with them, which gives a nice crunchy contrast to the soft, sweet leeks.

buttery braised leeks, from the kosher foodiesbuttery braised leeks, from the kosher foodiesbuttery braised leeks, from the kosher foodiesbuttery braised leeks, from the kosher foodies

Buttery Braised Leeks from Food52

Ingredients:

  • 2 leeks, trimmed, cleaned and halved lengthwise
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • Juice of 1/2 a lemon
  • Salt and pepper to taste
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon parsley, finely chopped, leaves only
  • 2 tablespoons grated Parmesan
  • 1 pinch salt and pepper to taste

Directions:

  1. Melt the butter and olive oil over a medium-high flame in a large sauté pan. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4-5 minutes.
  2. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25-30 minutes or until the leeks are soft all the way through.
  3. Meanwhile, combine panko with parsley, Parmesan, and salt and pepper in a small dish.
  4. In a dry skillet over medium heat, toast the panko mixture until golden brown.
  5. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.
  6. Sprinkle the leeks with the panko topping and serve.
  • http://twitter.com/thekosherspoon Sina Mizrahi

    oh my, looks amazing!!

    • http://thekosherfoodies.com/ steph

      thanks, tastes even better :)

  • http://www.confident-cook.com/ Hindy Garfinkel

    This looks amazing! I recently saw something similar and was thinking of making it. The photos look fantastic.

    • http://thekosherfoodies.com/ steph

      definitely make it! i’ve probably made this dish another three times, i like it so much.

  • http://www.ronniefein.com/ Ronnie Fein

    Actually you can never have too many recipes for vegetables dishes! I love braised leeks and crusty crumb crusts. Together: wow!

  • Naomi

    So how DO you clean leeks when you want to keep them intact?

    • http://thekosherfoodies.com/ Jessica

      soak and shake!

      • Naomi

        Sorry, I’m not getting it. I usually cut them in half lengthwise, then slice them into some cool water. The layers separate as I “shake” them and all the sand falls to the bottom as the leeks float. But If they’re to remain intact how do you shake them so that the layers don’t separate? I see that in your pictures they appear to be halved lengthwise. I know how easy it is for them to start falling apart once they are cut in two. I’m afraid I don’t have any experience with cooking whole leeks.

        • http://thekosherfoodies.com/ steph

          hi naomi, i halve them lengthwise and shake them while they’re in the water. the layers do separate for the sand to be removed, but if you hold them while cleaning, you can “reassemble” them quite well.

        • Naomi

          Never mind, I did what I usually end up doing when I want to know something – I googled it. For anyone else not getting it, here is a YouTube vid that shows very clearly how to do it. https://www.youtube.com/watch?v=njMtD7Hnlb8

          I don’t know how you would “soak and shake” whole leeks and actually get them clean, but this site solves the mystery! Thank you Jessica! Now I can try your recipe, woo hoo!

          • http://www.facebook.com/profile.php?id=100002775196300 Tali Simon

            Thanks for posting that!

  • http://Www.DinnerInVenice.com/ alessandra @DinnerInVenice

    I agree, more side dish recipes are definitely on my mind! These look delicious.

  • Jamie Geller

    fantastic – I want to try this!

  • Whitney @ Jewhungry

    Put this on the “I wish I saw this recipe before Shavuot cause it would have been on my table in a hot minute” list. YUM!

  • Chanie@BusyInBrooklyn

    I have a huge thing for braised leeks right now too! I wish I had seen this recipe before Shavuot!

  • melindakitchentested

    Oh, I am soooo making these this week. They look incredible and I love leeks!

  • http://twitter.com/CouldntbeParve Shoshana Ohriner

    I love leeks but have never thought to serve them on their own as a side dish. This look fantastic!

  • http://thejewishhostess.com/ Thejewishhostess

    Wow- love your photos and the entire recipe!

  • http://www.facebook.com/profile.php?id=100002775196300 Tali Simon

    Believe it or not, I’ve never cooked with leeks. I put leek patties on my Pesach menu this year, but when I got to the store, the leeks were 20 shekels/kilo so I just forgot about it. Have to check the prices again now to see if they’ve dropped. I bet the butter does wonderful things here…

    And love the top image!

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  • LilMissCakes

    I’ve never tried braising leeks, what a great idea!