Follow these steps for perfect results
Leeks
split and washed
Onion
coarsely chopped
Salt
Black Pepper
freshly ground
Carrot
coarsely chopped
Celery Stalk
coarsely chopped
Olive Oil
Butter
Split leeks 3/4 of the way and wash thoroughly.
Coarsely chop the onion, carrot, and celery.
Place leeks, onion, carrot, celery and water to cover in a large pot.
Season with salt and pepper.
Bring to a simmer and cook until vegetables are cooked through, about 20 to 25 minutes.
Drain well and thinly slice the cooked leeks.
Heat olive oil and butter in a large saute pan over medium heat.
Add sliced leeks, season with salt and pepper.
Cook for 10 to 15 minutes until softened and slightly browned.
Expert advice for the best results
Be sure to wash the leeks thoroughly to remove any dirt.
Adjust seasoning to taste.
For a richer flavor, use browned butter.
Everything you need to know before you start
10 minutes
Can be prepared a day ahead and reheated.
Serve in a shallow bowl or on a plate as a side dish.
Serve alongside roasted chicken or fish.
Pair with a simple salad.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Common in French and European cuisine.
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