Braised Leeks With Parmesan Recipe (2024)

I have to protest the heinous suggestion of dispcarding the liquid before broiling. This is PURE flavor. I poured it into a saucepan, added a pat of butter, and reduced on high heat for roughly 5 minutes. What a beautiful sauce!

I am a fan of leeks in general and this is a si ole healthy method of preparing them. If you don't want the cheese, I have topped with a sprinkle of buttered fresh bread crumbs or if your trying to tempt a picky child a scant topping of crushed potato chips.

Fabulous! I have been braising leeks for years, but never have I come across a recipe that produces such a tender, flavorful result. I found I didn't need to shake the pan or move the leeks around with tongs. I just lightly browned them on each side in my Le Creuset enamel over cast iron gratin dish, added the wine and broth, and let them simmer while I tended to the meat. Finishing them took all of five minutes.

Braise with white wine, cream, and a sprinkle of thyme. Then run it under the broiler with a light shaving of Swiss cheese. Serve with pork.

Here's another idea. Cut the leek in half but DO NOT cut through the root end. Leave at least an inch at root end so they stay together. You can always cut later before serving or before putting under broiler.

I thought this was a great recipe. I couldn't resist throwing a pat of butter, sprigs of sage and Provence herb mix into the broth as the leeks were cooking. Instead of broiling the leeks I simply put the pan into the oven at 350 degrees and let the cheese melt. I felt that it allowed me to use less cheese for similar effect.Later I used the leftover broth to cook fresh kale. Both vegetable dishes turned out really nicely. Thank you.

Yes! A fair amount of work but you will find no better pairing with a steak! You pick the carb!

Somehow some puff pastry wound up under my leeks and became the best thing I’ve ever had

I love this recipe. I had to keep it dairy-free so topped it with chopped roasted almonds just before serving.

Never had poireaux till I lived in France and they are a frequent stand alone vegetable as they are available fresh all winter. I didn't even know their name in English-leeks- till I came home. Poireau so much nicer

Leeks are wonderful braised, but I would use medium sized and cut into two in. pieces. This keeps them together, and makes for easier handling. Follow the recipie as written.

If pouring off the liquid, save and add a bit of butter in small pan and make as a sauce. Can use buttered bread crumbs instead of parm. Or smashed potato chips.

Excellent! I had Gruyere cheese on hand so used that, plus homemade stock. Yum!

Used soft goat cheese as I had some lurking around. Divine.

I agree! I've done the same thing, plus I froze liquid as well as used in other sauces/soups.

Absolutely delicious! And like others said, don't discard the braising liquid! It makes for a delicious sauce.

Pretty tasty! I admit I never figured out what was meant by "papery" outer layers - I feel like I peeled off more leek than I had and I'm not sure I needed to. But the end result was so sweet and flavorful. Others in the comments have it right - reduce the liquid into a sauce. I added a pinch of fresh thyme and just a little splash of milk to cut through the saltiness, then had the sauce + sauteed shrimp over angel hair pasta and the leeks on the side. Perfect weekday dinner.

Don’t discard those tough outer leaves. Chop them up and cook them in some stock or water and use for soup. Vegetable trimmings and peels in general are useful for making vegetable stock for soup or sauces. Can be frozen in ice cube trays and used year-round. (I had a thrifty German grandmother.)

Used vermouth and absolutely yummy

Everyone LOVED this dish! Make more than you think you need!

I added in a can of cannellini beans when adding the broth and it turned out delicious. I left out the cheese because I’m dairy free and it still had a very rich flavor.

This is an amazingly simple and straightforward recipe. I don't generally cook with wine, so I used some veggie stock. I also adapted it to just one leek. Instead of throwing out the liquid, I poured it into a pot and added water, then poached eggs in it. It was a great way to get veggies and protein in flavor profile.

I've been wanting to try braised leeks for a long time, but didn't because thought my family might not like them. Wish I'd tried them sooner because everyone (including the teens) loved them. I may make them again tonight they were so good. Broiling seemed unnecessary because they were so carmelized and the parmesan melted easily on the stovetop so I omitted that step.

Somehow some puff pastry wound up under my leeks and became the best thing I’ve ever had

I made it with Catalan "calçots" instead of leeks, which are a bit sweeter and cook faster. They were delicious! I definitely will repeat that one.

My leeks kept falling apart. Next time I’ll leave the end on and cut it after they’re cooked. I also didn’t need as much water as it called for. I fear I washed away some of the flavor. They cook really pretty quickly.

delicious again!

Good taste, but took a long time to prepare for not a huge payoff -- to me, these were good, not great.

I did not like this recipe at all. 1) Not tasty. 2) Bad texture - slimy eels of leeks. 3) 6 leeks don't fit in a pan. 4) Difficult to keep flipping the leek halves they completely fall apart 5) Frying the leeks makes a mess of the stove. 6) The liquid the author recommends discarding is more flavorful than the leeks. Needs breadcrumbs and more. Sorry Martha Shulman you are off the list.Why not just take the same ingredients and make a nice leek soup. Top with a crouton and melted cheese.

I love les poireaux à Paris. But, they must be equipped with GPS, knowing that in my kitchen, they’re simply leeks.