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Leeks Braised in Cream With Garlic and Lemon

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“This is an incredibly easy and very wonderful way to prepare leeks. It is a perfect accompaniment for grilled fish or chicken served with buttered noodles. From the Perfect Vegetables Cookbook by Cook's Illustrated.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim leeks about 2 inches beyond the point where the leaves start to darken.
  2. Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
  3. Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
  4. Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
  5. Melt the butter in a 12-inch skillet over medium-high heat.
  6. Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
  7. Add the cream, broth and zest.
  8. Cover and simmer until the leeks are tender, about 5 minutes.
  9. Remove the lid and cook until the braising liquid thickens, about 2 minutes.
  10. Sprinkle with parsley, season with salt and pepper to taste.
  11. Serve immediately.

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