Braised Leeks

Braised Leeks

This recipe is adapted from "Sweet Braised Whole Scallions," from the braising Bible, Molly Stevens' All About Braising, p. 92. I used a scallion recipe because the leeks are scallion size.

Ingredients:

2 1/2 tbsp unsalted butter, at room temperature

1 pound scallions (about 5 bunches or 3 dozen)

1/2 cup water

1 1/2 tsps coarsely chopped fresh tarragon (do not substitute dried) or 1 tbsp chopped flat-leaf parsley

coarse salt and freshly ground black pepper

1/2 lemon

Directions:

1. Heat the oven to 350 degrees. Using about 1 1/2 teaspons of butter, generously butter a 9-by-13-inch baking dish.

2. Trimming the scallions: Trim the root ends and 1 1/2 inches off the green tops of the scallions. Arrange half of the scallions in the baking dish so the bulb ends are lined up at one end and the greens are toward the middle. Place the other half of the scallions in the opposite direction, so you end up with a double layer of scallion greens across the centr of the dish and a single layer of bulbs at each end of the dish. (NOTE: Since we are using leeks, we cannot keep much of the leathery green stems. There were not enough leeks to arrange in this pattern, so I just laid them in a single layer on the bottom of the pan).

3. The Braise: Pour the water into the dish. Cut the remaining butter into slivers and dot it over the top of the scallions. Season with the tarragon or parsley, salt, and pepper. Cover the dish tightly with foil, and slide onto the middle rack in the oven. Braise undisturbed until fragrant and tender, 35 to 40 minutes. (NOTE: Since we don't have three dozen leeks, I reduced the cooking time to 15 minutes-- just guessing).

4. The finish: Remove the foil from the dish, and increase the oven heat to 450 degrees. Roast the scallions for 10 minutes, then shake the pan back and forth to coat the scallions with the glaze that will have formed. Continue roasting until the liquid evaporates and the edges of the scallions are beginning to brown, another 5 minutes or so. Squeeze over a few drops of lemon juice to taste, and serve hot or warm. (NOTE: I finished the leeks off uncovered for 5 minutes only. The glaze at the bottom of the pan is rich and flavorful!).