Braised Leeks With Parmesan | Recipe Cart
Braised leeks with Parmesan from Martha Rose Shulman. Tender leeks in white wine and olive oil, finished with fresh Parmesan. Perfect side dish in just over an hour.
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Cooking tools:
- Skillet
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Oven
- Pan
Ingredients
- 6 leeks, not too thick if possible
- 2 tablespoons extra virgin olive oil
- Salt
- freshly ground pepper
- 1/2 cup dry white wine, like sauvignon blanc
- 1 1/2 ounces Parmesan, freshly grated (1/3 cup)
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