Gluten Free Braised Leeks
Leeks are one of those vegetables that rarely get the spotlight they deserve, and braising them low and slow is the technique that finally does them justice. A quick sear in butter and olive oil gives the cut sides a gorgeous golden caramelization before a splash of dry white wine and chicken broth take over, coaxing the leeks into something silky and deeply savory. Fresh thyme steeps into the braising liquid the whole time, and a final squeeze of lemon juice at the end brightens everything up beautifully. The sauce reduces down to a glossy, concentrated finish that you'll want to spoon over every last bite. One of the quiet wins here is that every ingredient is naturally free of gluten — no swaps, no substitutions, no label-reading required. Leeks, butter, wine, broth, and herbs are doing all the heavy lifting, so there's nothing hidden to worry about. This makes four elegant servings and works just as well as a weeknight side alongside roasted chicken as it does on a dinner party table. Finish with a scatter of fresh parsley if you have it, and don't be surprised when this becomes your new go-to way to cook leeks.
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Learn more →Ingredients
4 servings
- 4 large leeks (about 2 lb), white and light-green parts only
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ½ cup dry white wine
- 1 cup chicken broth
- 4 sprigs fresh thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Trim the root ends and dark-green tops from the leeks, leaving only the white and light-green parts. Halve each leek lengthwise. Rinse under cold running water, fanning the layers to flush out any grit, then pat dry with paper towels.
- 2
Melt the butter with the olive oil in a large skillet or wide sauté pan over medium heat until the butter is foamy and just beginning to subside.
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