Update and Redux: J– This week is about those vegetables! You know, the ones you should know about, but never tried. We’ve been there. So, here we go again. The results are delicious. First up, leeks. Luke had a wonderful recipe.
C – I am so glad braising week didn’t mean just braising meat.
Luke was able to braise one of my favorite vegetables. Leeks! I couldn’t imagine how to braise vegetables. It’s definitely not the same technique as braising meat. When you braise meat, you typically sear the meat first to brown it. Then, you place it in a liquid and cook until tender.
With vegetables, searing them first would completely cook them. Or, even overcook them, once you put them in the liquid.
It’s really easy to braise vegetables like leeks.
First, make a brine. Then, place the leeks cut side down and cook them in a warm simmering bath. Turn them over and cook the other side until nice and perfectly tender.
Once they are done, you dry them off and sear them in a pan. It’s a very interesting technique. It was delicious.
The leeks were nice and tender and really flavorful from the brine. I really loved how we added a nice vinaigrette when serving. It really enhances the flavors.
The leeks have a nice sweet taste to them. The brine was salty as well as savory. The vinaigrette helped balance out with a sour note.
They’re great as a side for a great steak or meat dish. Or, even eaten by themselves as a snack.
| Braising Week: Braised Leeks |
- ½ cup red wine vinegar
- 1 lemon zest
- 1 sprig tarragon, chopped
- 1 shallot, minced
- Salt and pepper to taste
- ½ cup olive oil
- ½ cup canola oil
- 3 leeks, white and light green parts only, cut in half lengthwise
- 5 cups water
- 1 cups white wine
- ½ shallot, with skin on, halved
- ½ head garlic with skin on, cut in half
- 3 Tbsp salt
- 1 Tbsp peppercorn
- 6 sprigs parsley
- 1 Tbsp grapeseed oil
- ¼ bunch thyme, plus 1 Tbsp, divided
- Place vinegar, lemon zest, tarragon, shallot, salt and pepper into a mixing bowl.
- Drizzle in oils while whisking.
- Season to taste.
- Place water and wine into a sauce pan and bring to a boil.
- Add shallot, garlic, salt, peppercorn, parsley and ¼ bunch thyme into pan. Let boil for 5 minutes
- Remove from heat and strain.
- Place liquid into a roasting pan or ¼ hotel pan.
- Add leeks cut side up. Heat pan on medium low and let it come up to a simmer. Do not boil. It will take about 35 minutes until it gets tender. Flip over half way.
- Once tender remove from pan and place on a paper towel to dry.
- In a small saute pan, add grapeseed oil and heat on medium high.
- Add leeks cut side down and cook for 1 -2 minutes until golden brown. Flip over and cook the other side for 1 – 2 minutes until brown.
- Drizzle some of the vinaigrette on the bottom of the plate. Place the leeks on top. Top with more vinaigrette.
- Serve.
- Enjoy!
Well, that’s a new technique I never knew before.
Now, what other vegetables can we braise this way?