These Braised Leeks make the perfect spring side dish. They have a sweeter, more mild flavor than onions, and are caramelized before being cooked in a butte

These delicious melt-in-your-mouth soft braised leeks are easy to prepare and make the perfect vegan side dish to accompany your roast lunch or on top of a jacket potato or even on toast!

This gorgeously silky braised leek dish, made with sherry and double cream, makes a tasty side for your Christmas table.

This is a really special dish. In fact, I think it may be the most gorgeous recipe I have ever developed. It makes a beautiful starter or small plate.

My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.

How to make Miso Braised Leeks

Our braised leeks recipe makes a delicious side dish. Cooking the leeks with white wine, chicken stock, and parsley makes them meltingly tender in 25 minutes.

Braised leeks are an elegant accompaniment to roasts. The goal of braising is to allow time and very low heat to work their twofold magic of softening the leeks and intensifying their flavor. That rich glaze is not achieved with fats (this recipe has no […]

From Ronna Welsh's The Nimble Cook A few notes: Be sure to use only the whites and very light green parts of the leeks. If you don't the leeks are just a little harder to chew — not impossible, though it might require a knife-and-fork treatment. If you are making the braised leeks to serve as a side dish, trim the root so that the leeks will still stay intact once quartered. Having made this a few times now, I think, when prepping the leeks for pasta, it's best to trim the root off of…

Braised leeks drizzled with a rich French butter sauce—aka beurre blanc—make an elegant side dish for your holiday table.