Leeks – The royalty of vegetables. Aside from the health benefits, leeks have a wonderful unique flavor. Properly prepared, they practically melt in your mouth.
Most people discard the dark green (leafy) portion of the leek. It can however be saved and added to vegetable stock. (A leek leaf can also be blanched and sliced into narrow strips and used to other asparagus into bundles – cool presentation touch.)
This is a very simple low-effort recipe that requires almost no time to make, other than waiting for the leeks to finish cooking.
- 2-4 leeks per person
- 1 garlic clove, minced
- 4 Tablespoons unsalted butter
- 1 Bay leaf
- White wine (Chardonnay or sauvignon blanc)
- ¼ cup chopped parsley
- Cut the dark greed leafy part off each leek, leaving the white and light green parts intact.
- Cut each leek lengthwise almost to the root. You should have a little bit of the root end holding the two halves together.
- Thoroughly wash the leeks. They grow in soft loose earth and dirt will often get trapped between the layers.
- Once the leeks are clean then cut the root end off, leaving two halves.
- In a saute pan over medium-low heat, add the butter and let it melt.
- Place the leeks cut side down in a single layer.
- Let the leeks cook for a couple minutes, getting slightly browned on the bottom (cut) side.
- Turn the leeks over and let them cook for another minute or two.
- Turn the leeks back over so the cut side is down.
- Add enough white wine to the pan to nearly cover the leeks.
- Turn the heat down to a gentle simmer and cover the pan.
- Let the leeks cook for about 40 minutes, or until they can be easily pierced with a knife.
- Remove the leeks from the pan, Place them on a serving dish, sprinkle with parsley, and serve.