Braised Leek Gratin
Leeks take center stage in this cozy dish, perfect for a chilly spring evening.
Ingredients
For Chimichurri:
12 ounces mixed marinated olives, finely chopped
1 teaspoon capers, chopped
1 shallot, minced
2 cloves garlic, minced
1 tablespoon Dijon mustard
3 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, minced
2 tablespoons red wine vinegar
1 tablespoon red pepper flakes, optional
Salt, pepper, and vinegar/lemon to taste
¼ cup olive oil
For Leeks:
3 medium leeks, ends and fibrous tops trimmed, halved lengthwise
3 tablespoons olive oil
½ teaspoon salt
1 cup white wine
1½ cups chicken or vegetable stock
¼ cup butter
Fresh thyme, parsley, tarragon, etc.
1 cup Saxon Creamery Saxony Alpine or any cheese like a parmesan
Salt to taste
Directions
For the chimichurri, mix the olives, capers, shallot, garlic, Dijon mustard, parsley, chives, red wine vinegar, salt and pepper together in a small bowl. Allow to sit for 5 minutes, then whisk in oil. Taste and adjust the oil, vinegar or salt as desired. Set aside.
For the leeks, heat the oil in an oven-safe sauté pan over medium-high heat. Add the leeks cut-side down and season with salt. Cook until well-browned, about 5–7 minutes. As the leeks are cooking, preheat the broiler.
Once the leeks are browned, add the white wine to deglaze the pan. Once the wine has reduced by half, add the stock, butter and herbs. Cover and cook for 5–7 minutes until the leeks are tender. Turn leeks cut side up and cover with cheese.
Place the sauté pan of leeks in the broiler until the cheese is bubbly and browned, about 3–5 minutes. Remove from heat, allow to rest for 5 minutes.
Place the leeks on a serving platter, spooning the pan sauce over each piece to fill the leeks with sauce. Top them with chimichurri just before serving. Serve with pan-seared wild salmon or trout filets.
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