Braised Leeks

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

● Instructions
1. 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.
2. 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.
3. 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.
4. 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.
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