• Braised leeks with garlic and bay leaves
  • Braised leeks with garlic and bay leaves
  • Braised leeks with garlic and bay leaves
This salad has been added by Rossio (Chef / restaurant)
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  • 3 long white leeks into pieces of about 8 cm
  • 6 fresh bay leaves
  • 10 cloves garlic, halved
  • olive oil
  • 3 dl cream
  • 2 dl white wine
  • ½ cup sherry vinegar
  • Freshly ground pepper
  • sea salt
  • 1 tbsp breadcrumbs


Wash the leek pieces and drain. Pour olive oil in a suitable pan with the garlic and bay leaves. Heat this slowly without coloring for about 10 minutes.

Place the leeks and cook another 10 minutes. Turn sides so once in a while.

Increase the heat and add the white wine. Let it cook for a few minutes and add the sherry vinegar. Season with salt and pepper. Reduce heat to low again with the lid on and let simmer 15 minutes, stirring gently every 5 minutes.

Pour the cream and simmer, bring to the boil. Let it boil gently for 10 minutes and remove from heat. Spoon the leeks in a baking dish and pour all the water with it. Sprinkle the breadcrumbs on top and place the dish in a preheated oven at 180 degrees. If the bread crumbs browned, the leek's ready.

The leek combines well with baked fish or roast veal.

Bon appetit!
Chef cook Paul Geelhoed
Rossio Restaurant