White Wine Braised Leeks



Serving size

1 leek with sauce
60 minutes
White Wine Braised Leeks


1 Tbsp. Olive oil
4 medium Leeks
4 clove Garlic, raw (crushed)
1/2 cup White wine
1 cup No salt added vegetable stock
1/4 tsp. Salt
1 to taste Black pepper
1 Tbsp. Fresh thyme (about 6 sprigs)
2 Tbsp. Parmesan cheese (grated)


Gather all ingredients and equipment.

Preheat oven to 350°F (180°C).

Trim leeks removing the dark green leaves and peeling of the tough outer layer.

Cut leeks lengthwise, leaving each half attached to the root. Clean thoroughly under cold running water to remove sand and grit. Once clean, cut roots off.

Heat a medium oven-proof sauté pan over medium heat. Add olive oil.

Once the oil is hot, add the garlic and leeks, cut side down in a SINGLE LAYER. You may have to do this in batches based on the size of your pan and leeks. Cook for 3-4 minutes until leeks have lightly browned.

Flip leeks and cook for another 3 minutes to lightly brown. Once all of the leeks are browned on both sides, add wine, stock, salt, pepper, and thyme. Bring to a simmer, cover and cook in oven for 35 minutes or until leeks are tender.

Once tender, top with parmesan cheese and cook for another 3-5 minutes or until cheese has melted.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This simple side dish is the perfect low maintenance option for a holiday or dinner party. It packs in the flavor butrequires very little effort for the host!

"There are a lot of ways to make demi-glace, but I recommend you simply take your already reduced meat stock, add some red wine, toss in some shallots and fresh thyme and a bay leaf and peppercorns, and slowly, slowly simmer it and reduce it again until it coats a spoon. Strain. Freeze this stuff in an ice-cube tray, pop out a cube or two as needed, and you are in business — you can rule the world."

Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly