Leeks Simmered in Wine

The type of side dish you’d see in an editorial spread. Now yours! Also, would make for a great ‘bed’ for plating your meat/fish dish. Leave it in long strands, or swirl it like pasta. Or wad it into an indistinguishable mess like you’re too creative to care about order.

Leeks Simmered in Wine

by Deborah Madison

Ingredients:
2 tablespoons butter or olive oil
8 leeks, about an inch in diameter, trimmed, halved lengthwise and rinsed
1/2 cup dry white wine
1/2 teaspoon sea salt
Aromatics: 2 bay leaves, 6 parsley sprigs, 3 thyme sprigs, 1/2 teaspoon peppercorns
Freshly milled pepper
chopped chervil, tarragon, or parsley, for garnish