If you are looking for something to complete your vegan or vegetarian (or even more healthy carnivore) Thanksgiving, try braised leeks as an alternative to more traditional dishes. For my first vegan Thanksgiving a few years back, braised leeks were a bit hit.
This recipe is not difficult, but takes a bit of time, about 50 minutes in total, but is worth it. It will serve 4-8 people as a side dish, depending on how much other stuff you are serving.
- 4 leeks, rinsed and cut in half lengthwise
- 1 cup vegetable stock
- 1/2 cup white wine
- olive oil
- 1 tsp tarragon
- Choose leeks with a lot of white. The green bits will be too tough for this recipe.
- Make sure you leeks are cleaned well. Grit can get stuck in the layers. A trick is to cut them lengthwise, but not through the root just yet. Rinse well, then cut through the root. Cut off the roots and the greens.
- Heat some olive oil in a skillet over high heat, then place the leeks on the pan cut side down and sear.
- Once the leeks are seared, add the wine and let boil off.
- Add the vegetable stock and tarragon, reduce the heat to a simmer and cover.
- Cook until tender, about 35 minutes.
- Remove the lid, bring liquid to a rolling boil and let boil until about half to a third of the liquid remains.
- Serve by drizzling the remaining liquid over the braised leeks.