Go Back
+ servings
Braised leeks sprinkled with parmesan and flash broiled.
Print Recipe
4.60 from 5 votes

braised leeks with parmesan

Butter braised leeks with parmesan finished under the broiler. Earthy goodness that pairs with any roasted meat or poultry.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: side
Cuisine: French
Servings: 4


  • 2 large leeks white and light green portion
  • 2 Tbsp butter
  • 1/2 cup parmigiano reggiano grated
  • 1 sprig thyme
  • chicken or vegetable stock
  • pinch of salt


  • Heat a broiler-proof skillet over medium-low heat.
  • Trim the leeks, cut them in half lengthwise and quarter them.
  • Melt butter in skillet. Add leek quarters, thyme and enough stock to almost cover the leeks. Add a pinch of salt.
  • Simmer briskly. You want to ultimately boil away all the liquid, leaving only the butter behind. Pay attention. You don't want the butter to brown at the end. This takes 15-20 minutes.
  • Sprinkle the cheese over the leeks. Broil briefly to brown and melt the cheese.