SERVES: 4 to 6
TOTAL TIME: 3 to 4 hours on low or 2 to 3 hours on high
WHY THIS RECIPE WORKS Braising leeks in the slow cooker is a hands-off way to a delicious side dish for a holiday meal, leaving your oven and stovetop free for other dishes. The slow cooker’s relatively low heat and slow cooking time helped to coax out their delicate flavor. We jump-started the leeks in the microwave, along with garlic and thyme, to build even more complex flavor. A generous amount of cream ensured a rich, velvety texture, while a splash of wine added acidity. Pecorino stirred in at the end of cooking enriched the dish further and provided an even creamier texture. Because heavy cream, unlike milk or half-and-half, can be simmered without curdling, it is essential here. You will need a 5-to 7- quart slow cooker for this recipe.
INGREDIENTS:
- 3 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, washed thoroughly, and drained
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 2 teaspoons minced fresh thyme or ½ teaspoon dried
- Salt and pepper
- 1 cup heavy cream
- ½ cup dry white wine
- ¼ cup grated Pecorino Romano cheese
INSTRUCTIONS:
- Microwave leeks, oil, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon pepper in bowl, stirring occasionally, until leeks are softened, 8 to 10 minutes; transfer to slow cooker.
- Stir in cream and wine, cover, and cook until leeks are tender but not mushy, 3 to 4 hours on low or 2 to 3 hours on high.
- Stir Pecorino into leek mixture and season with salt and pepper to taste.
- Let sit for 5 minutes, until slightly thickened. Serve.
- (Leeks can be held on warm or low setting for up to 2 hours; adjust consistency with hot water as needed before serving.)
