This braised leek with Parmesan cheese and lemon recipe starts by searing leeks in a pan, cooking them in liquid, and transferring to the oven to broil for a couple of minutes.
This cooked leek recipe with Parmesan cheese and lemon is crispy and tender.
Caramelized braised Parmesan cheese leeks are a perfect snack or side dish. Eat them on toast, along salads, or as a side dish to falafels, pan fried chicken thighs, lemon salmon, or the perfect New York Strip Steak.
Braised leeks with Parmesan cheese are best eaten right away but can also be stored in the refrigerator in an airtight container for 3 days.
How To Prepare Leeks For Braising:
Trim the root end (the hairy end) of the leek and cut off the dark green leaves. Keep the pale green part of the leek - this is the edible part.
Cut leeks in half lengthwise. Leeks are notoriously dirty, so run them under water to get rid of any dirt in between the layers. Don't skip this step unless you like to eat dirt.
TIP: Save the dark green leaves of the leek and make vegetable stock later. Otherwise, toss them out.
The outer leaves of leeks will be tough. Peel off the first layer. Leave the second layer - it will still be tough after cooking, and although not as tender as the inner leak, it will still be quite tasty once seared.
Cooking Braised Leeks with Parmesan Cheese
It's best to use a pan that can be used on the stovetop and in the oven.
Cast iron pans are perfect for this caramelized leek recipe because cast iron holds heat evenly and for a long time. It can also go straight from the stovetop to the oven.
Having said that any pan will work that can withstand the broiler for a couple minutes.
Use an Appropriate Size Pan for Braising Leeks
A 10" skillet will fit small leeks. A 12" skillet will fit larger leeks.
The pan needs to fit the leeks snuggly but not overcrowd the leeks. Why? Because, we want the correct amount of oil in the pan so the oil doesn't burn. Burnt oil tastes gross. Also, the amount of liquid needs to be proportional to the pan to cover the leeks in height.
Too big of a pan will result in a burnt oil taste and also need to much liquid. Too little of a pan will result in steaming the leeks instead of searing them and the liquid will take longer to cook off.
Likewise, when the broth cooks off the salts concentrate as the liquid escapes. Therefore, place the unsalted leeks in the pan with the oil and don't worry about salt until the table.
Careful to Not Over Salt Parmesan Braised Leeks
Be careful to not over salt the leeks because both the broth and the Parmesan cheese contain a lot of salt.
Having said that, add a little salt if using water instead of broth for braising the leeks.
Troubleshooting Braised Leeks With Parmesan Cheese
Too much liquid left in the pan and leeks are tender/done? Remove excess liquid with a spoon before broiling.
If leeks are not tender after 15-20 minutes and the liquid has cooked off then add more broth.
Braised Leeks with Parmesan Cheese FAQ
Nope, it's thick and tough. Cut the leeks at the intersection of where the dark green meets the light green. That's usually the place where there is a "V" shape where the leek leaf meets the light green and white bulb. Save the dark greens for broth/stock or throw them out.
Fish, Pasta, Quiches, Ham, Cream, Butter, Olive Oil, Chicken, Vegetables, Eggs, Anything! Fresh herbs like Thyme, Parsley, Oregano, and Basil.
Leeks taste like mild, sweet, delicate onions. Roasting and cooking leeks brings out their sweetness.
Things In My Kitchen:
- Teak cutting board - I prefer the larger size 18 x 14 x .75 - Sustainably harvested, easy on knives, got the juice grooves, and pretty.
- Wide Zester - For bold, fun, and large lemon / citrus zest.
- Microplane Zester - For more subtle and delicate lemon zest and also for grating Parmesan cheese very fine.
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Braised Leeks with Parmesan and Lemon
This easy caramelized Parmesan leek with lemon recipe is pan seared in a cast iron pan, braised in liquid (white wine and/or broth), and broiled in the oven for a couple minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 1 ½ tablespoon olive oil, enough to lightly coat the pan
- 4 medium leeks, green stems removed, halved
- ½ cup white wine
- 1 cup broth (vegetable or chicken)
- ½ lemon, zested (ZEST LEMON BEFORE JUICING!)
- ½ lemon, juiced
- ½ cup Parmesan cheese, grated
- salt
- black pepper
Instructions
- Bring a 10-12" skillet to medium high heat and add olive oil.
- When hot add halved leeks level side down and cook ~ 2-3 minutes or until golden brown. Peek at one leek but don't disturb the rest. They need time undisturbed on the pan to create the sear.
- Flip leeks and cook on the second side for 2-3 minutes or until browned.
- Add white wine and broth to nearly cover the leeks. If not using white wine, increase the amount of broth. Bring to a boil.
- Reduce heat and cook uncovered at a simmer for 15-20 minutes or until broth has cooked off and leeks are tender.
- Add a layer of Parmesan cheese on each leek.
- Transfer to oven and broil leeks on low for 2-3 minutes (watching carefully so they don't burn).
- Squeeze ½ lemon over the leeks.
- Garnish with lemon zest and add salt to taste.
Notes
Troubleshooting:
too much liquid and leeks are done? Remove excess liquid with a spoon.
If leeks are not tender after 15-20 minutes and the liquid has cooked off then add more broth.
Serving Suggestion
Serve Braised Parmesan Leeks with Lemon with a complementary recipe like:
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