Trim, halve lengthwise and wash between the layers, because that is where the grit lives. Lay them cut side down in butter and oil and leave them alone until that side is properly golden.Stock to come halfway up, a lid, low heat. The chef says twenty-five minutes. Finish with the lid off so the liquid tightens, then lemon.A generic chef's clip, about a minute. Rating: fine. The method is right and the clock is wrong. Made on 2025-02-02-Sunday, when Jonas gave up the Sunday stove for the afternoon, and it became 🥘 Braised leeks with white beans. Twenty-five minutes gave me leeks that were golden, handsome and squeaking. A knife should go through a braised leek like it is not there. Real braising time in my pan: forty minutes, and thick ones need a little more.Emil had said the same thing in January, in five words, and I had not listened because he was not a video. Colour is not cooked. Kept for the first step, which I had always rushed: the cut side down, and hands off.
