Simmered Leeks

"This is my favorite way to prepare leeks. You can eat it by itself or use as a topping for steak, chicken, or fish, and you can also add sliced mushrooms! Either way, it's a delicious addition to dinner. (The companion recipe to this one is recipe #100417 - or you can add cabbage to this recipe to combine them!)"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by *Parsley* photo by *Parsley*
photo by Bergy photo by Bergy
Ready In:
20mins
Ingredients:
5
Serves:
2-4
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ingredients

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directions

  • Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
  • Cut leeks lengthwise in quarters, then into about 1-inch squares.
  • Heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes.
  • Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender.
  • Raise heat to medium, uncover and let juices reduce to about half.
  • Be careful not to let burn.
  • Taste and adjust seasoning, serve hot.
  • Makes about 2-4 servings, depending on what you're using them for.

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Reviews

  1. Very simple, so delicious! I served it on a bed of spaghetti pasta with some grated Parmesan on the top. Marvelous!
     
  2. Oh, how I love leeks! This is a perfect, simple way to prepare them without having them take a backseat to some other vegetable. I used a rich chicken stock for this (so I only used 1 tbsp of butter) and the end result was incredible. Thanx for sharing!
     
  3. I've made this a few times now, and my husband loves it. It's a great, easy dish. Leeks have a wonderful buttery flavor on their own, so you don't need to use butter, I used some evoo instead. Tastes great!
     
  4. Delicious! This is only my second time preparing leeks and it was AMAZING! I only had 2 large leeks so I added half of my small cabbage (left over from saint pat's day =) and an onion because onions are good in anything. I just used water instead of stock because I didn't have salt free, and I served it over a cozy bed of rice and lentils. Delicious.
     
  5. Fast,easy and got rid of the left over leeks.It was very delicious and will be made again in the near future. Thanks.
     
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Tweaks

  1. I've made this a few times now, and my husband loves it. It's a great, easy dish. Leeks have a wonderful buttery flavor on their own, so you don't need to use butter, I used some evoo instead. Tastes great!
     
  2. Delicious! This is only my second time preparing leeks and it was AMAZING! I only had 2 large leeks so I added half of my small cabbage (left over from saint pat's day =) and an onion because onions are good in anything. I just used water instead of stock because I didn't have salt free, and I served it over a cozy bed of rice and lentils. Delicious.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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