Braised baby leek recipe

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Baby leeks?

When you cut leeks off with a sharp knife just above the roots, you can harvest tender baby leeks that will grow from this base.

These hardy winter vegetables are a delicacy and can be used anytime you would onions – for soups, stews, pasta dishes or omelettes. A way we enjoy eating leeks is to simply braise them in the oven.

All you need:

12 baby leeks
3 Tbsp. (45 mL) butter
1 cup (250 mL) vegetable stock
Salt and fresh-ground pepper to taste

Instructions:

Preheat oven to 325°F (163°C). Cut off the green tops of the leeks, and slice the white bottoms lengthwise, leaving 1 in. (2.5 cm) near the root end intact to keep the leeks from falling apart. Wash thoroughly under cold water to remove any soil.

Cut parchment paper to fit an 8-in. (20-cm) square baking dish, butter one surface and set aside. Place the leeks in the baking dish, cover with stock and season with salt and pepper to taste. Cover with the parchment paper, buttered side down.

Bake until the leeks are tender and stock is reduced to a glaze, usually about 30 minutes. Remove the parchment paper and enjoy.