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CARLA HALL Braised Leeks with Herbed Butter Sauce

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Carla braise’s it up with Leeks and Herbed Butter Sauce!

ingredients
BRAISED LEEKS WITH HERBED BUTTER SAUCE
6 leeks
3 tablespoons olive oil
2 cloves garlic (smashed)
1 cup white wine
1 tablespoon peppercorns
1 fresh bay leaf
3 sprigs thyme
1 cup vegetable stock
Kosher salt and freshly ground black pepper (to taste)
SIMPLE HERBED BUTTER SAUCE :
1/2 cup braising liquid
2 tablespoons heavy cream
1 stick unsalted butter (cut into pieces, chilled)
1 tablespoon fresh thyme leaves
1 lemon (zested)
Kosher salt and freshly ground black pepper (to taste)

directions
For the Leeks: Trim the roots of the leeks, leaving the root end intact. Trim off the tops on a diagonal, leaving 1-inch of green. Cut in half lengthwise and cut into quarters. Clean very well in water to remove internal grit. Pat dry with a towel.
Preheat a large saute pan over medium heat. Add the olive oil and lay leeks in the pan without crowding them. Season with salt and pepper.
Add the garlic and cook until fragrant. Wrap the peppercorn, bay leaf, and thyme sprigs in cheesecloth.
Deglaze the pan with white wine and cook until reduced by half. Add vegetable stock. Season with salt and pepper. Cover with a lid and let braise for 25 minutes. Remove from heat and reserve braising liquid to make the simple herbed butter sauce.

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