Leeks in White Wine Recipe (2024)

FAQs

How to make a white wine and leek sauce? ›

Sweat the leeks in the butter in a large pan over a low heat for 15 minutes, stirring occasionally, until soft and sweet. Add the wine and turn up the heat. Bubble to reduce the wine until it has almost evaporated (about 2 minutes). Stir in the cream, lower the heat and cook for 2 minutes until just coating the leeks.

While the whole leek is edible, primarily just the white and light green portions are used. The top leafy part is tougher to eat but still has flavor. If your recipe doesn't use the leek's dark green tops, save them for homemade veggie stock.

To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.

Top pairings

* Smooth dry white wines such as Chenin Blanc and unoaked or subtle oaked Chardonnay or Italian whites such as Gavi or Soave work with dishes that have a creamy texture or a light cheese sauce or leek dishes with eggs like a leek and cheese quiche.

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

The amount that a leek will yield depends on its size. A small leek may only yield about ½ cup chopped, whereas a medium to large leek yields closer to 1 cup chopped. Remember, you typically only cut the white and light green part of a leek, so the dark green top and leaves do not count towards its size.

What Part of the Leek Can You Eat? The most edible parts of leeks are the bottom white and light green parts because they are tender and have the most flavor. The dark green parts are technically edible but to a lesser extent because they are quite tough.

The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.

Choose leeks with firm, crisp stalks and as much white and light green as possible. Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh.

To sweat them, place them in a pan with butter or oil and cook over low heat until they get soft but not browned. Leeks should never be browned, or overcooked, because it will turn them into slimy mush. Instead, cook them until they are tender.

Why do you soak leeks in water? ›

Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek's many layers, clearing out all the bits of debris. Once your veg is all cleaned up and dirt-free, it's time to get cookin'.

Leeks have a mildly sweet flavor that is reminiscent of other alliums, such as onions, shallots, garlic, and chives. They are often used the way onions are — as part of a base of flavors for soups, stews, and other long-cooking dishes. However, their more mild flavor means they can be enjoyed on their own as well.

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

Most people automatically cut off and discard the. tops of leeks, but the darker green leaves just need a. little extra cooking time.

Not only is a glass of wine the perfect kitchen companion while you cook but adding red or white wine to pasta sauce can boost the flavor of your dish in a big way.

This delicate white wine sauce uses dry white vine, chicken broth and a splash of white wine vinegar. Serve over pan-seared chicken breast or fish. The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes.

Mix corn starch and water, pour it into sauce while stirring. Gradually add potato flakes until desired thickness. Place equal parts of butter and flour in a bowl and mix well. Shape into teaspoon-sized balls and use as needed to thicken the sauce.

How do you thicken white wine pasta sauce? If you're finding your sauce not thick enough, you can add in a little bit of flour at a time to thicken it up.