This super simple and truly delicious recipe is one I turn to again & again for a side dish to go with a wintery feast. It barely requires any prep, and happily sits braising in a pan whilst the inevitable kitchen chaos happens when you're trying to serve a crowd.
The braising turns the leeks into silky loveliness, whilst the tarragon infuses the whole with a fragrant & uplifting aniseed note that is wonderful alongside rich winter roasts and stews.
It's also quite forgiving, so if you do 'catch' the leeks and slightly burn them, it actually tastes all the better for it.
Serve this as part of a Sunday Roast, or as part of a Christmas or Thanksgiving feast. It's so easy yet tastes so luxurious that everyone will think you've worked even harder than you truly have! Genius!
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Braised Leeks with Tarragon
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 3 medium leeks
- 2 tbs olive oil
- 2 sprigs tarragon
- pinch salt
- Cut the leeks into 10cm lengths, washing out any grit
- Add the leeks and oil into a saucepan, making sure the leeks can all sit comfortably in a single layer.
- Sautee the leeks for a few minutes.
- Add the tarragon on top of the leeks, & clamp the lid down on the saucepan. This will ensure the leeks steam in their own juices, softening their insides and caramelising the outer leaves.
- Serve with a sprinkle of extra tarragon & a smidge of salt.