Oven Braised Leeks with Mustard Vinaigrette
Leeks are climbing the ladder of popularity! While we mean this metaphorically, here are leeks on ladders as photographic evidence. The French once called leeks "poor man's asparagus," but these days, in France and the United States, both asparagus and leeks have achieved 'égalité' (that is, equality!) in value. Leeks are available year-round but are the tastiest in late summer through fall. Many fear the leek, unsure how to clean, chop, or prepare it, but fear not — the leek is not so mysterious and makes for a tasty reward!
To prepare, trim off the end roots at the base of the stem. Chop the top leaves off just above the light green part. To clean your leek's layers properly, make a lengthwise cut 2" above the base through the top of the leek. Open slightly and rinse thoroughly in cold water to remove any sand or dirt trapped inside.
Today's creation is a classic presentation of leeks that is delicious and simple to prepare (two of our favorite combinations). These sweet and tender oven-roasted leeks pair with a tangy mustard vinaigrette. Equality achieved!
Preheat the oven to 375˚
Prepare the leeks – Trim off the end roots at the base of the stem. Chop the top leaves off just above the light green part. To clean your leek’s layers properly, make a lengthwise cut 2″ above the base all the way to the top. Open slightly and rinse thoroughly in cold water to remove any sand or dirt trapped inside. Cut the leeks in half lengthwise. Trim the roots to the base of the leek.
Brush the leeks with olive oil then place the leeks cut side down in a shallow baking dish. Drizzle with olive oil. Pour the white wine and broth over the leeks. Cover the baking dish with foil.
Bake the leeks for 45 minutes until completely tender when pierced with a knife. Uncover and cook the leeks for an additional 15 minutes until the leeks are golden brown. Let cool slightly.
Make the vinaigrette – Whisk the mustard vinaigrette ingredients together in a small bowl. Season with salt and pepper.
Transfer the leeks to a serving platter and drizzle with the mustard vinaigrette. Garnish with some cut chives or some fennel fronds. Serve warm or at room temperature with a crusty baguette.
- 5-6 medium leeks
- 2 tbsp extra virgin olive oil
- ⅓ cup dry white wine
- 2 tbsp vegetable broth
- 2 tsp Boetje’s stone-ground mustard
- 3 tbsp rice wine vinegar
- 4 tbsp extra virgin olive oil
- ¼ tsp Maldon salt
- freshly ground pepper to taste
- cut chives
- fennel fronds
- a crusty baguette