Introduction
Leeks are a wonderful addition to various dishes, offering a mild onion-like flavor that can elevate your meals. This recipe showcases leeks as the star ingredient, prepared with simple techniques that enhance their natural sweetness and texture. With the right balance of flavors from white wine, chicken stock, and cheese, these sautéed leeks can be a delightful side dish or a light main course.
Detailed Ingredients with measures
– 6 leeks (preferably not too thick)
– 2 tablespoons olive oil
– Kosher salt
– Freshly ground black pepper
– ¼ cup dry or semi-dry white wine
– 3 tablespoons unsalted chicken stock
– 1 tablespoon unsalted butter
– 3 tablespoons freshly grated Parmesan or Gruyere cheese
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4
Instructions
1. Trim the leeks by removing the ends and dark green leaves. Halve them lengthwise. Soak in a large bowl of cold water for 10 minutes to remove any sand or dirt. Rinse under running water, ensuring all layers are clean. Discard any thick outer layers.
2. Heat a large, heavy-bottomed skillet over medium heat and add the olive oil.
3. Once the oil is heated, place the leeks cut-side down in a single layer in the skillet.
4. Sauté the leeks, moving them occasionally with tongs, until lightly browned, about 3-4 minutes. Carefully turn them over and cook for another 3-4 minutes until the other side is lightly browned.
5. Season the leeks with salt and pepper. Flip them back to the cut-side down position.
6. If any outer, papery layers remain, remove them as they won’t soften during cooking.
7. Pour in the white wine and stir to deglaze the pan, scraping up any browned bits. Add enough chicken stock to just reach the tops of the leeks.
8. Bring the liquid to a boil, then reduce the heat to low. Let it simmer uncovered for about 15-20 minutes, or until the leeks are tender and most of the liquid has evaporated.
9. Add the butter to the skillet and stir gently. Continue cooking on low heat just until any remaining liquid evaporates, about 1 minute. If there’s still excess liquid after the leeks have softened, pour it off and reserve it for another use (it can be refrigerated for up to 1 week).
10. Flip the leeks so the cut-side is up and sprinkle them with the grated cheese.
11. If desired, set the oven to broil and ensure your skillet is broiler-safe. Place the skillet under the broiler just long enough to brown the cheese. Alternatively, you can serve the leeks without broiling; simply allow the cheese to melt before serving.
12. Serve and enjoy!
Detailed Directions and Instructions
Trim the Leeks
Remove the ends and dark green leaves from the leeks. Halve them lengthwise. Soak the leeks in a large bowl of cold water for 10 minutes to remove any sand or dirt. Rinse under running water, ensuring all layers are thoroughly cleaned. Discard any thick outer layers that remain.
Heat the Skillet
Place a large, heavy-bottomed skillet over medium heat. Add the olive oil and allow it to heat until shimmering.
Sauté the Leeks
Once the oil is heated, arrange the leeks cut-side down in a single layer in the skillet. Sauté the leeks, gently moving them with tongs, until they become lightly browned, approximately 3-4 minutes. Carefully flip the leeks and continue to cook for an additional 3-4 minutes until the other side is also lightly browned.
Season the Leeks
Sprinkle the sautéed leeks with kosher salt and freshly ground black pepper. Flip the leeks back to their original cut-side down position.
Check for Papery Layers
Inspect the leeks for any remaining outer, papery layers. Remove these layers as they will not soften during cooking.
Add Liquid
Pour the dry or semi-dry white wine into the skillet and stir to deglaze the pan, scraping up any browned bits stuck to the bottom. Add enough chicken stock to just cover the tops of the leeks.
Simmer the Leeks
Bring the liquid to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 15-20 minutes or until the leeks become tender and most of the liquid has evaporated.
Add Butter
Once tender, add the unsalted butter to the skillet and stir gently. Continue cooking on low heat until any remaining liquid evaporates, approximately 1 minute. If excess liquid remains after the leeks have softened, pour it off and reserve it for another use; it can be refrigerated for up to 1 week.
Sprinkle with Cheese
Turn the leeks so the cut-side is facing up and sprinkle them with the grated Parmesan or Gruyere cheese.
Broil the Cheese (Optional)
If desired, preheat your oven to broil and ensure the skillet is broiler-safe. Place the skillet under the broiler just long enough to brown the cheese. Alternatively, you can serve the leeks without broiling and allow the cheese to melt before serving.
Notes
Choosing Leeks
Opt for leeks that are not too thick for optimal cooking and texture.
Wine Selection
A dry or semi-dry white wine enhances the flavors; choose one that you enjoy drinking.
Cheese Variations
Both Parmesan and Gruyere work well, but you can experiment with different cheeses based on your preference.
Storage
The reserved liquid, if any, can be refrigerated and used in soups or sauces within a week.
Cook techniques
Trimming Leeks
To prepare leeks, remove the ends and dark green leaves. Halve the leeks lengthwise and soak them in cold water for 10 minutes to remove dirt and sand.
Sauteing
Heat olive oil in a skillet over medium heat. Place leeks cut-side down and sauté until lightly browned, turning occasionally.
Deglazing
After sautéing, add white wine to the skillet to deglaze, scraping up any browned bits from the bottom of the pan.
Simmering
Add chicken stock to the leeks and bring to a boil. Reduce the heat and let it simmer uncovered until the leeks are tender.
Finishing with Butter
Stir in butter after the leeks have softened, allowing any remaining liquid to evaporate further.
Broiling
If desired, place the skillet under a broiler to brown the cheese topping for a few minutes.
FAQ
Can I use thicker leeks for this recipe?
While thinner leeks are preferable for tenderness, thicker leeks can be used; just adjust cooking time accordingly.
What type of wine is best for this recipe?
A dry or semi-dry white wine is ideal, such as Sauvignon Blanc or Pinot Grigio.
Can I replace olive oil with another oil?
Yes, you can substitute olive oil with other oils like canola or vegetable oil, but the flavor may vary.
Is it necessary to deglaze the pan?
Deglazing enhances the flavor by incorporating browned bits into the dish, but it can be skipped if desired.
Can I make this dish ahead of time?
Yes, you can prepare the leeks in advance and reheat them before serving, but the cheese is best added fresh.
Conclusion
The sautéed leeks with white wine and cheese provide a deliciously rich and flavorful side dish that highlights the natural sweetness of the leeks. Their tender texture, enhanced by the savory notes of chicken stock and the creaminess of melted cheese, makes them a perfect accompaniment to many main dishes. This recipe not only brings out the unique taste of leeks but also showcases the versatility of this humble ingredient.
More recipes suggestions and combination
Leek and Potato Soup
Combine leeks with potatoes, broth, and cream for a comforting, creamy soup that’s perfect for chilly evenings.
Leek Quiche
Incorporate sautéed leeks into a quiche with eggs, cream, and your choice of cheese for a savory dish suitable for brunch or dinner.
Braised Leeks with Thyme
Slow-cook leeks with thyme, garlic, and a splash of broth for an aromatic side dish that pairs beautifully with roasted meats.
Leek Gratin
Layer cooked leeks with cream and cheese, then bake until golden and bubbling for a decadent treat.
Roasted Leeks
Toss leeks with olive oil and herbs, then roast in the oven until caramelized for a simple yet flavorful side.
Leek and Mushroom Risotto
Sauté leeks and mushrooms, stir them into creamy risotto for a hearty and satisfying meal.
Stuffed Leeks
Fill leeks with a mixture of breadcrumbs, herbs, and cheese, then bake them for a delightful appetizer or side dish.
