Braised Leeks with Wine and Butter


1 bunch leeks, well-washed and patted dry
3 big cloves of garlic, peeled and finely sliced
5 tbsp butter
1 cup white wine
1 cup chicken stock
Half a lemon, sliced
Sea salt and fresh ground black pepper

Slice leeks into 1 inch rounds. Have a square baking pan ready.

In a large shallow frying pan melt the butter over medium heat. Slowly fry the garlic in the butter until the garlic is softened but not colored. Go slow and let the garlic infuse the butter.

Add the leeks and toss them in the flavoured butter. Add salt and pepper to taste and toss as well. Pour the contents of the frying pan into the baking pan, squeeze the lemon over and toss it in, then pour the wine and stock in and cover with a square of baking parchment.

Bake in the oven at 350°F for 35 minutes or until tender and tasty. The butter should emulsify with the stock and wine to create a slightly shiny broth. Pour over a batch of pasta or eat as a side dish along side fish or chicken.

Modified from