Leeks are new to me, at least I think they are. I was updating my mom with the menu for last weekend’s Foodbuzz event and she mentioned I did use leeks in Panama. She knows everything, but I’m not sure about this little fact.
Nonetheless, I’ve quickly become a big fan of the elegant leafy… thing. I’ve used it as stuffing, in soups, but this is my first time making them an independent agent. I came across recipes for melted leeks as I conducted my research. Various methods and even more additions and omissions, in the end I settled on a recipe from the TomatoKnife. It was the simplest of them all, but the post sung its praises quite highly.
I hope you enjoy it as much as we did. This was the base for an awesome Seared Salmon with Beer Blanc.
4 cps leeks, chopped (about 3-4 bunches)
2 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp black pepper, fresh
1 tbsp butter, optional
To prepare the leeks, first trim the bottom roots and remove the top leaves just where the stalk becomes green. You may need to peel off the first layer, as this one can be tough. Slit the stalk down the middle and wash each half under cool running water. Leeks grow close to the earth, so make sure you get in between those layers to get all the grit. Now you can chop them into half disks.
Slowly heat the olive oil in a saucepan over medium temperature, add the leeks, salt and pepper. Make sure to stir them well to coat them with the oil. Continue cooking and stirring occasionally to make sure they don’t stick to the bottom or begin to burn. You can cover them loosely in between stirs, but don’t go too far, it will take about 20 minutes for them to be.
When ready, the leeks will be tender, almost pureed and beginning to brown. Add the butter just before serving, if you wish. Try these with this salmon recipe.