Leeks are a "cousin" of onions and garlic, and they are all part of the allium family. Leeks look like a very large scallion or green onion, but the resemblance stops there. They have a mild, sweet flavor, and for that reason, sautéed leeks are quite delicious as a side dish, or as a garnish for steak or chicken. Normally the green sheaths are not eaten. However, they may be cleaned and frozen for seasoning, later—just remove before serving.
Ingredients
- leeks: 3 piece
- unsalted butter: 3 Tbsp (divided)
- dry white wine: 2 Tbsp
- salt: (to taste)
- sprig fresh parsley for garnish: 1 piece (or as needed, optional)
Metric Conversion
Stages of cooking
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Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
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Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
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Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
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Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
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Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.
