Braised leeks

Ingredients

• 12 oz leeks (12oz is around 3 small (see notes))
• 1 1/2 tbsp butter
• 2 tbsp dry white wine
• 1/4 cup vegetable stock (or chicken stock)
• 1/4 tsp dried thyme
• 1/8 tsp salt (approximately)
• 1/8 tsp pepper (approximately)

Instructions

1. 1

   Pell the outer layer off the leeks and trim off the stem end carefully so you just take off the end but the leek still largely holds together. Remove the dark green park of the leafy end. Cut the leeks in half lengthwise then place in a dish with water to help remove as much dirt as possible. Leave for a couple minutes, turning or rubbing any obvious dirt off as needed. Then remove from the water and drain - I often place on kitchen paper to dry a bit more and save breaking up the layers by shaking.

2. 2

   Melt the butter over medium heat in a skillet/frying pan large enough to hold the leek halves in a single layer - a little snug is fine - and that has a lid to cover it.

3. 3

   Once the butter has melted and is bubbling, add the leeks, cut side down. Leave to gently brown for around 2 - 3 minutes then turn and brown a minute on the other side )you can skip this if you prefer, but I like to get a slight browning/caramelization on both sides). Carefully turn back to cut side down, if you turned them.

4. 4

   Add the wine and allow it to bubble and become more syrupy as it part evaporates. Add the stock, thyme, salt and pepper and gently move the leeks a little so the seasonings are more evenly distributed.

5. 5

   Cover the skillet/frying pan with the lid, bring to a boil then reduce to simmer for around 10 minutes. Then uncover, test the leeks - they should be fairly tender, and continue to simmer, uncovered, for another 5 minutes or so as the liquid reduces.

6. 6

   Serve warm, or room temperature, with the remaining cooking liquid drizzled on top (there won't be much, but it has fantastic flavor so you don't want to waste it!).