Braised Leeks with Burrata and Salsa Verde

Leeks braised until meltingly tender, glazed in reduced chicken stock, and caramelized for depth. Anchored by herbaceous salsa verde and a creamy ball of burrata in the center. A play of textures: soft, crisp, creamy, and glossy.

Why You'll Love Braised Leeks with Burrata and Salsa Verde ❤️

The dish builds layers of flavor from humble ingredients-slow braise, reduction, and caramelization. The salsa verde cuts with brightness, the burrata cools with cream, and the leeks carry it all. Elevated but grounded.

Tips and Tricks

• Keep leeks intact by slicing only to the root.
• Reduce stock slowly for a glossy, concentrated sauce.
• Flip leeks gently with tongs to prevent breaking.

Variations

• Swap chicken stock for vegetable stock to keep it fully vegetarian.
• Add anchovy or capers to salsa verde for more punch.
• Replace burrata with stracciatella or fresh mozzarella.

Substitutions

• Huacatay → extra parsley or cilantro if unavailable.
• Aged shoyu → soy sauce plus a few drops of fish sauce.
• Burrata → ricotta or whipped feta for a different creamy element.

Best served with

• Grilled sourdough bread
• A crisp Sauvignon Blanc
• Lightly dressed bitter greens

How to Store Leftovers

Store leeks and sauce separately in airtight containers for up to 2 days. Reheat leeks gently in a skillet with olive oil. Salsa verde should be refrigerated and used within 24 hours for best flavor. Burrata is best fresh-don't store once cut.

Common Questions

Braised Leeks with Burrata and Salsa Verde

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Leeks slow-braised in chicken stock and thyme until tender, caramelized in olive oil, and plated with creamy burrata over a bed of herb-driven salsa verde. Finished with reduced braising jus for a glossy finish.

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Active Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 2 servings

Course: Appetizer, Side Dish, Vegetarian

Cuisine: Californian, Mediterranean

Calories: 195

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 3 leeks
• 1 bunch cilantro leaves picked
• 1 bunch huacatay leaves picked
• 1 bunch parsley leaves picked
• ½ bunch chives chopped
• 1 tablespoon fish sauce
• 1 tablespoon aged shoyu uni shoyu if available
• 2 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 cup chicken stock
• 3 sprigs thyme
• ¼ teaspoon black pepper freshly cracked
• 1 tablespoon olive oil
• 1 ball burrata
• Salt to taste

Equipment

• Large saucepan (oven-safe)
• Chefs knife
• Cutting board
• Blender
• Fine Mesh Strainer
• Tongs

Method

 

Make the Salsa Verde

1. Combine cilantro, huacatay, parsley, and chives in a blender.
2. Add fish sauce, aged shoyu, lemon juice, and lemon zest.
3. Blend until smooth. Adjust seasoning as needed.

Braise the Leeks

1. Preheat oven to 400°F (200°C).
2. Slice leeks in half lengthwise, keeping the root end intact so layers stay together.
3. Arrange cut side up in an oven-safe saucepan.
4. Add thyme sprigs, freshly cracked black pepper, and chicken stock.
5. Cover and place in oven for 1 hour, until leeks are tender.
6. Remove leeks and let cool.
7. Discard thyme sprigs and strain the braising liquid.
8. Return strained liquid to saucepan and reduce over medium heat until glossy.

Caramelize the Leeks

1. Trim off the root ends from cooled leeks.
2. Heat olive oil in a skillet over medium heat.
3. Carefully add leeks, caramelizing on both sides until golden, flipping gently so they don't fall apart.
4. Remove from pan and set aside.

To Plate

1. Spoon salsa verde across the base of the plate.
2. Place burrata in the center.
3. Arrange caramelized leeks around the burrata.
4. Drizzle reduced braising jus over the leeks.
5. Serve immediately.

Nutrition

Calories: 195kcalCarbohydrates: 25gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 1196mgPotassium: 420mgFiber: 3gSugar: 8gVitamin A: 2303IUVitamin C: 26mgCalcium: 94mgIron: 3mg

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