Braised Leeks

Adapted from Simply Recipes

INGREDIENTS

6 leeks
2 garlic cloves, minced
4 tablespoons unsalted butter
Salt, to taste
2 teaspoons fresh thyme or 1 teaspoon dried
1 teaspoon honey or maple syrup
1 bay leaf
1/2 cup dry white wine
1/2 cup vegetable stock
1/4 cup parsley, chopped
 

DIRECTIONS

Cut off the very roots and tops of the leeks, then slice through the shank of the leek lengthwise. Rinse the two long pieces of leek under cold running water to get rid of any dirt or grit.

In a large pan, heat butter over medium-high heat until melted and foamy, then turn down to medium and add minced garlic and the leeks, cut side down. Cook for 1-2 minutes, until lightly browned. Turn over and sprinkle with salt, then cook the other side for 1-2 minutes.

Turn the leeks back over so the cut side is down, sprinkle the leeks with the honey or maple syrup, the thyme leaves and a touch more salt. Add the white wine, vegetable stock, and bay leaf and bring to a gentle simmer. Cover and cook 35-45 minutes over medium-low heat.

When the leeks are tender enough so that a knife blade pierces them easily, uncover the pot and bring the braising liquid to a rolling boil. Let this reduce by half, then turn off the heat. Add the parsley, swirl it around and serve.