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Roasted Leeks with Anchovy, White Wine, Tarragon & Cream

A quiet, deeply savory leek dish where the anchovies disappear into the sauce, leaving only a rich umami backbone. Thick leek rounds are perfumed with fresh tarragon first, then roasted gently in a silky mixture of anchovy-infused olive oil, dry white wine, bay leaves, and cream. Lemon zest goes into the sauce to brighten it from within, and a final whisper of zest at the end lifts the richness and sharpens the leek sweetness. It’s simple on paper but tastes composed — elegant enough for guests, easy enough for a weeknight, and perfect as a standalone vegetable course or alongside roast chicken or fish.

Servings: 4 servings
Total Time: 65 min

Ingredients

  • 4 large leeks (white + light green parts only), cleaned well and cut into rounds about 2 inches long
  • 3 tbsp olive oil, divided
  • 4 anchovy fillets (oil-packed)
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 2 bay leaves
  • 2 tsp fresh tarragon leaves, lightly chopped
  • 1 tsp lemon zest, divided
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp unsalted butter (optional, for finishing)
Roasted Leeks with Anchovy, White Wine, Tarragon & Cream

Instructions

  1. Prep the leeks Heat the oven to 375°F (190°C). Clean 4 large leeks and cut them into rounds about 2 inches long, keeping only the white and light green parts. Arrange the leek rounds snugly in a roasting dish in a single layer.
  2. Season with tarragon before the sauce Drizzle the leeks with 1 tbsp olive oil, then scatter 2 tsp fresh tarragon leaves over the rounds and season with 1/2 tsp black pepper. Gently toss or turn the rounds just enough to coat, then spread them back into an even layer.
  3. Melt the anchovies In a small saucepan over low heat, warm 2 tbsp olive oil. Add 4 anchovy fillets and stir until the anchovies dissolve completely into the oil.
  4. Reduce the wine and add zest Add 1/2 cup dry white wine and 1/2 tsp lemon zest to the anchovy oil. Simmer for 2–3 minutes to reduce slightly and round out the flavor.
  5. Add cream and pour over leeks Stir in 3/4 cup heavy cream to make a loose, pourable sauce. Pour the sauce evenly over the seasoned leeks in the roasting dish.
  6. Roast covered with bay leaves Nestle 2 bay leaves among the leeks. Cover the dish tightly with foil and roast at 375°F (190°C) for 30 minutes.
  7. Finish uncovered to caramelize Remove the foil and continue roasting for 15–20 minutes, until the leeks are fully tender, lightly caramelized at the edges, and the sauce is bubbling and reduced.
  8. Remove bay and finish with zest Remove and discard the 2 bay leaves. Stir in the remaining 1/2 tsp lemon zest. If using, melt in 1 tbsp unsalted butter for shine. Serve warm.

Notes

  • No added salt is usually needed; anchovies provide the seasoning. Taste at the end before adding any salt.
  • Anchovies should dissolve fully and leave no fishy flavor—just depth.
  • If reheating, add a small splash of cream to loosen the sauce.

Tags

leeks anchovy tarragon white-wine cream roasted bay-leaf side-dish rizziefarms