White Wine Braised Leeks

For your Rosh Hashanah table.

leeks

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

Ingredients

  1. 2 cups chicken or vegetable stock
  2. 1/2 cup dry white wine
  3. 1 teaspoon dried thyme
  4. 1 teaspoon lemon zest
  5. 6 large leeks, cleaned, roots trimmed, and sliced in half length-w
  6. Salt and freshly ground black pepper
  7. 1/2 cup plus 2 Tablespoons olive oil
  8. 5 shallots, thinly sliced
  9. 1 clove garlic, minced

Directions

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.

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Leah Koenig is a writer and cookbook author whose work has been published in The New York Times Magazine, Saveur, CHOW, Food Arts, Tablet, Gastronomica, and Every Day with Rachael Ray. Leah writes a monthly food column for The Forward and a bimonthly column for Saveur.com called “One Ingredient, Many Ways.” She is the former Editor-in-Chief of the award-winning blog, The Jew & The Carrot, and she is a frequent contributor to MyJewishLearning.com, where her recipes are very popular, and highly praised. Her first cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, was published by Rizzoli in 2011. The book was named one of the “Best Books of 2011? by Library Journal and The Kitchn called it “a big, beautiful book that is also down-to-earth and completely accessible.”

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