White Wine Braised Leeks

For your Rosh Hashanah table.


Print this pagePrint page

Leeks and onions are considered symbolic foods for Rosh Hashanah because they are associated with the exodus from Egypt.


6 large leeks, cleaned, roots trimmed, and sliced in half length-w
Salt and freshly ground black pepper
1/2 cup plus 2 Tablespoons olive oil
5 shallots, thinly sliced
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon lemon zest
1/2 cup dry white wine
2 cups chicken or vegetable stock


Serves 6

Categories: Salad, gluten-free, Holidays, Vegan, Vegetarian, Rosh Hashanah


Heat 1/2 cup oil in a pan over medium-high heat and season prepared leeks with salt and pepper to taste. Place leeks cut side down in the pan and sear until golden brown, 4-5 minutes. Season again with salt and pepper and flip, allowing to cook for an additional 3 minutes. Transfer leeks to a baking dish.

Preheat oven to 400 degrees. Add the remaining 2 tablespoons of oil to the pan; add shallots, garlic, thyme, lemon zest, and a little salt and pepper. Allow to cook until just brown, about 5 minutes. Add wine and cook until reduced by half, 8-10 minutes. Add stock and bring mixture to a boil.

Pour stock mixture over leeks until they are almost but not quite submerged. Put in the oven and allow to braise until tender, about 30 minutes.

Did you like this article?  MyJewishLearning is a not-for-profit organization.

Please consider making a donation today.

Leah Koenig

Leah Koenig is a freelance writer whose work has been published in The New York Times Magazine, Gastronomica, Jewish Living, Lilith, Culinate, Beliefnet and other publications.