Braised Leeks

We made this last night for a side dish after watching Gordon Ramsey make it on YouTube. It turned out very well and looked great.


Olive oil, for frying
4 leeks, white parts only, cut into pieces 2-3 inches long, outer layer removed
3 garlic cloves, smashed
3 thyme sprigs
4 tablespoons butter
1 cup white wine
1/4 cup hazelnuts, toasted and roughly crushed or chopped
2 tbsp chopped parsley
Sea salt and freshly ground black pepper


1. After you cut the leeks, inspect them to make sure there is no dirt inside. If there is, cut half way through and rinse under water. Pat dry.

2. Place a heavy-based sauté pan over a medium heat and add a dash of oil. When hot, add the leeks and season with salt and pepper, then cook for 3-4 minutes, turning frequently, until they are a rich golden color on at least two sides.

3. Add the garlic, thyme and butter. Once the butter has melted, add the wine and bring to the boil. Partially cover the pan, lower the heat and simmer gently for 12-15 minutes, until the leeks are tender but still holding their shape. If there is a lot of liquid, remove the lid for the last 5 minutes of cooking time in order to reduce it.

4. Transfer the braised leeks to a serving dish, sprinkle with the hazelnuts and parsley, and pour any cooking juices over the top.

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