Sunday, January 27, 2008

Braised Leeks with Pasta

If you are like me and had to buy your leeks in a bunch of three you may not know what to do with your leftovers. I found a recipe for braised leeks on Braising is just cooking in liquid, sometimes with a lid but not always.

* 2 medium leeks
* 2 tablespoons (1/4 stick) butter
* 1/2 cup low sodium chicken broth
* 3 tablespoons chopped Italian parsley
* 1/2 teaspoon fresh thyme leaves, minced

1. Clean leeks by trimming the root end and green tops, and removing any dry or shriveled outer layers. Rinse leeks well under cold, running water to remove dirt. Try to run some water through the inner layers, too.
2. Use a paring knife to cut a crosshatch X into the root end of each leek.
3. Place leeks in a medium pot, cover with water, and bring to a boil. Reduce heat to a simmer and continue cooking for 12 minutes, or until leeks are tender.
4. When the leeks are tender, drain them in a colander and allow to cool for about 5 minutes. When leeks are cool enough to handle, slice them in half lengthwise, then cut each piece in half crosswise. You will have 8 pieces total.
5. Melt butter in a medium frying pan over medium-high heat. Add leeks and cook, stirring occasionally, until they begin to color. Season with salt and pepper.
6. Add the chicken broth and continue cooking until pan is nearly dry. Toss with the chopped parsley and thyme.

Here are the leeks.

I trimmed them and washed them as best I could. I scored the ends and got them in some water to boil.

For a side dish I used some more of the great pasta my sister sent me. I got another pot on with water for the pasta.

I also had some leftover chicken to throw in with the pasta.

While my leeks simmered for 12 minutes I gathered the other ingredients.


Chicken stock.

Parsley and Thyme

I got the leeks out and let them cool.

I also got some butter in a pan and got it melting. I cut the leeks and wiped off any noticable dirt that made it through the washing and boiling process.

I cooked the leaks until they got a little brown on them.

In goes the broth, don't forget some salt and pepper!

I also got the pasta in the boiling water.

The leeks were looking and smelling delicious so I got them out on to the plate with the dried herbs.

I threw in the chicken and a little splash of white wine to deglaze the pan.

I heated the chicken through

and tossed the pasta around in the pan with the chicken.

The leeks were so tender and delicious. I really recommend trying this as a side dish.

I reserved about 1/4 of the leeks for something I will share with you later this week!

I have been getting a lot of feedback, especially from people who have tried the recipes. I thank you all and what I get back from this is certainly more than I put in.


  1. That looks amazing! Scott would definitley eat this. Lucky for me I'm going shopping tonight. Now I just need to find leeks!


  2. That looks great. I will have to try a version of that recipe. I try to stay away from pasta because it really does a number on me.

  3. I love love love leeks!!! Also, I tried the pork tenderloin (along w/ some brown rice and garlic/ginger sauteed green beans - YUM!!!

    Tomorrow I'm trying the smoked salmon pasta.

  4. I made the braised leeks last night and served it with a flavored pasta (Italian herb). I didn't have chicken stock so I used white wine instead, and I also tossed in some fresh brussel sprouts. This was delicious! Thanks for the great recipe.