I’m moderately obsessed with leeks these days. They have such a mild, sweet onion flavor, and they can stand on their own as a vegetable in a way that regular onions are often too harsh for. I’ve recently made Orangette’s leeks vinaigrette and the aforementioned leek and blue cheese toasts, and one of these days, when I’m feeling reckless, I’m going to make these creamed leeks.
Then there are these surprisingly lovely leeks in white wine.
There’s not a drop of butter, but somehow this treatment makes the leeks feel buttery, all rich and luxurious. I knew wine must have magical powers.
Leeks in white wine
From the New York Times
Note: I halved this recipe—I think you can probably estimate about a leek per serving.
6 medium leeks, about 2 1/2 pounds, white and light green parts only
2 tablespoons extra-virgin olive oil
1 cup dry white wine, like pinot grigio or sauvignon blanc
Freshly ground pepper to taste
4 large garlic cloves, minced
2 tablespoons chopped flat-leaf parsley, mint or dill (or a combination)
Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.
Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.
Serves four to six. The leeks will keep for a day or two in the refrigerator. Reheat or bring to room temperature before serving.