Recipe: Braised Leeks w/ shallots and lemon
These braised leeks go very well with a filet mignon. 
Ingredients
- 6 large leeks, rinsed and quartered
- sea salt and freshly ground black pepper
- About 1/2 – 1/4 cup extra virgin olive oil
- 1 cup sliced shallots
- 1 tablespoon thyme leaves
- 1/2 cup dry cooking sherry or dry white wine (wine that you’d drink!)
- 1.5 to 2 cups chicken stock (or 1/2 bouillon cube dissolved in water)
Instructions
- Preheat oven to 400 degrees.
- With cut sides up, season with sea salt black pepper.
- Heat pan (or dutch oven) over medium-high heat for a couple of minutes. Pour in 2 tbsps olive oil and wait 1 minute. Place cut side of leeks down in pan without crowding them. (Make in batches, and use more oil, if necessary.) Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper, and turn over. Add shallots, thyme, lemon juice, lemon zest and cook 3 to 4 minutes more.
- Add wine and stock, almost covering leeks
- Braise in oven 30 minutes, until tender.
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