Braised Leeks

• Gluten free

• Produce

  • 3 Leeks, large
  • 1 tsp Thyme, fresh

• Canned Goods

  • 1/4 cup Chicken broth

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 Pepper
  • 1 Salt
  • 1/2 tsp Sugar

• Dairy

  • 3 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on foxandbriar.com

Description

Ingredients

• 3-4 large leeks
• 3 tablespoons unsalted butter
• ½ teaspoon sugar
• ¼ cup white wine
• ¼ cup chicken broth (use vegetable broth for vegetarian)
• 1 teaspoon fresh thyme
• 1 teaspoon lemon juice
• salt
• pepper

Directions

• Trim the leeks of the dark green tops, leaving only the white and light green parts. Halve them lengthwise, leaving the root end intact. Place in a large bowl of water and swish around to remove dirt from the layers. Leave in the water for up to 15 minutes, then remove and drain on paper towels.
• Heat a 12 inch skillet that has a lid over medium high heat (See note). Add two tablespoons of butter. When melted, sprinkle sugar, ¼ teaspoon of salt and pepper evenly over the bottom of the skillet. Add the leeks, cut side down in a single layer. Cook until getting golden brown and caramelized, about 5 minutes.
• Add wine, broth and thyme. Reduce heat to low, cover and simmer for 10-15 minutes. Leeks are done when easily pierced with a knife.
• Remove leeks from pan and cover. simmer remaining liquid over medium high heat until thickened, 1-2 minutes. stir in remaining 1 tablespoon of butter and lemon juice. Taste sauce and add salt and pepper if needed. Spoon sauce over leeks and serve.