Recipes › Leek › Braised Leeks with Brown Butter and Capers
Braised Leeks with Brown Butter and Capers
Whole leeks slow-braised until silky and tender, then finished with nutty brown butter and sharp, briny capers. This is a side dish that earns its place at the centre of the table — elegant enough for a roast dinner, simple enough for a Tuesday. The long, slow braise transforms leeks completely, coaxing out their sweetness.
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Ingredients
- 8 leeks, trimmed, halved lengthways, outer leaves removed
- 60 g unsalted butter
- 100 ml dry white wineor use extra vegetable stock
- 200 ml vegetable stock
- 30 g capers, drained and roughly chopped
- 15 g flat-leaf parsley, finely chopped
- 1 lemon, zested and juiced
- 1 tsp flaky sea salt
- 1 pinch black pepper, freshly ground
Contains: milk, sulphites.
Method
- Preheat your oven to 180°C fan. Wash the halved leeks thoroughly under cold running water, fanning out the layers to rinse away any grit, then pat dry with kitchen paper.About 5 min
- Melt 20g of the butter in a large ovenproof frying pan or shallow casserole over a medium-high heat. Lay the leeks cut-side down in a single layer and cook without moving them for 4 minutes, until the cut surface is golden and caramelised.About 4 min
- Pour in the white wine and let it bubble for 1 minute, then add the vegetable stock. Season with salt and pepper, then transfer the pan to the oven.About 2 min
- Braise in the oven for 30 minutes, until the leeks are completely tender when pierced with a knife and the liquid has reduced by roughly half. Remove from the oven.About 30 min
- Transfer the leeks to a warm serving dish using a slotted spoon or tongs, cut-side up. Return the pan to the hob over a medium heat and add the remaining 40g of butter. Cook, swirling the pan regularly, for 3 to 4 minutes until the butter turns a deep golden brown and smells nutty. Watch it carefully — it goes from brown to burnt quickly.About 4 min
- Remove the pan from the heat and stir in the capers, lemon zest, lemon juice and parsley. The mixture will sizzle. Taste and adjust seasoning, then spoon generously over the leeks and serve immediately.About 1 min
Tips
- Choose leeks of a similar thickness so they braise evenly — medium-sized ones work better than very large ones here.
- Don't rush the searing step. That golden crust on the cut side gives the dish its depth of flavour and stops the leeks from turning grey and sad.
- Brown butter waits for no one — have your leeks plated and your capers ready before you start browning the butter.
Ring the changes
- Swap capers for 20g finely chopped cornichons for a sharper, more pickle-forward finish.
- Add 30g crumbled feta scattered over the top before serving for a salty, creamy contrast.
Keeping it
Store leftover braised leeks in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water. The brown butter sauce is best made fresh.
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