Silky, delicate braised leeks are juicy and light, making them an excellent foil for spicy dishes and fried foods. Broth from braising leeks is an excellent vegetable stock, so keep it for use in soups, stews, and risottos.
Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 5 black peppercorns
- 2 tsp. salt
- 5 parsley stems
- 1 bay leaf
- 1 medium onion, peeled and halved
- 2 large carrots, peeled and thinly sliced
- 1 rib celery, sliced
- 5 medium leeks, cleaned and trimmed
- 1 sprig rosemary
- 1 Tbsp. extra-virgin olive oil
- Combine peppercorns, salt, parsley stems, bay leaf, onion, carrots, and celery in a nonreactive pot with 3 quarts of water. Bring to a boil; lower to a simmer. Add the leeks; simmer very gently for 10 minutes. Remove leeks and reserve broth for another use.
- Preheat oven to 450°F. Toss leeks with rosemary and olive oil and place on a baking sheet. Cook until leeks are brown and very tender, about 10 minutes.