This recipe transforms the humble leek from a supporting side dish into the undisputed star of the table. By standing the leeks upright, they bathe in a luxurious, savoury cream reduction while the tips catch just enough heat to become tender and flavourful. The secret here is the umami punch from the anchovies, which melt into the butter and white wine to create a sophisticated sauce that cuts right through the natural sweetness of the leeks. Fragrant with tarragon and thyme, this dish is elegant enough for a dinner party but comforting enough for a Sunday roast.
Ingredients
- Leek
- Cream
- White Wine
- Anchovies
- Tarragon – fresh
- Bay Leaf – fresh
- Thyme – fresh
- Butter
- Salt
Directions
- Prep the Oven & Leeks: Preheat your oven to 180°C. Clean the leeks thoroughly by removing the tough outer layers. Cut them into 7–10 cm lengths and soak in cold water to ensure every bit of grit is gone.
- Assemble the Base: Butter a small to medium baking dish and sprinkle the bottom with a pinch of salt. Pack the leeks tightly into the dish, standing them upright. Scatter tarragon over the tops and tuck in the bay leaves.
- Make the Infusion: In a small saucepan, melt a knob of butter. Add the anchovies, stirring until they dissolve, then stir in the thyme.
- Deglaze & Combine: Pour in the white wine followed by the cream. Once combined, pour this rich mixture over the leeks. Top with a few extra dots of butter for good measure.
- The Two-Stage Bake: Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and continue baking for another 30 minutes until the leeks are tender and the sauce is bubbling.
- Rest & Serve: Remove from the oven and discard the bay leaves. Let the dish sit for 5 minutes to allow the sauce to thicken slightly before serving.
Serve with crusty bread.
the expat traveller food 