European
Switzerland - Side Dishes
Gedämpfter Lauch
Chef's Menu Description
Traditional Swiss braised leeks: tender leeks cut into batons, braised gently in butter with Swiss Fendant white wine, vegetable broth, and freshly grated nutmeg.
Ingredients
- • 4 large Swiss leeks, washed thoroughly and cut into 6cm lengths
- • 35g Swiss butter
- • 80ml Swiss dry white wine (Fendant or Chasselas)
- • 100ml vegetable broth
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt flakes and freshly ground white pepper
Preparation Steps
1
Phase 1
Trim the roots and dark green tops of the leeks. Cut into 6cm batons and rinse well under cold running water.
2
Phase 2
Melt butter in a wide lidded skillet over medium heat. Lay the leek batons in a single layer, turning gently for 3 minutes until lightly coloured.
3
Phase 3
Pour in the Swiss white wine and broth. Season with nutmeg, salt, and pepper. Cover tightly and simmer over low heat for 15 minutes until meltingly tender.
4
Phase 4
Uncover and let the pan juices bubble down for 2 minutes to a rich, buttery glaze coating the leeks, serving immediately with roasted meats or raclette.