Leeks With Brown Butter Recipes

BUTTERED LEEKS

Steps:

• Gather the ingredients.
• Trim off and discard the root ends of the leeks. Trim off and discard any dried out or browned ends of the leek greens. Cut the leeks in half lengthwise, slice them crosswise into bite-sized pieces. You can use the dark green parts of the leek; chop it all up, just getting rid of any browned or dried ends.
• Put the leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any dirt or grit. If you noticed any large clumps of grit when you were chopping the leeks, now is the time to make sure that they get rinsed off. Let the leeks sit a few minutes for the dirt and grit to settle to the bottom of the bowl.
• In a large frying pan or sauté pan over medium-high heat, melt 1 tablespoon of the butter.
• Lift the leeks out of the water, shaking any excess, and add them to the pan. Do not drain the leeks into a colander, since that will dump the dirt back onto the leeks. Sprinkle the leeks with the salt and stir to combine.
• Cover the pan and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are very tender, 30 to 40 minutes total.
• Take the pan off the heat and add the remaining tablespoon of butter. Stir until the butter is melted into the leeks. Serve hot or warm.

LEEKS WITH BROWN BUTTER

Steps:

• Clean the leeks by washing them in water and cutting away the tops of the green leaves and the roots.
• Plunge them into a pan of boiling water and boil for 10 minutes.
• Before removing, test to make sure they are cooked by piercing them with a knife.
• Drain and place in a serving dish.
• Melt the butter in a separate pan and cook until it sizzles and turns a gold brown.
• Add the breadcrumbs, lemon juice and salt and pour over the leeks.
• Serve immediately.

BUTTERED LEEKS

Steps:

• The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
• To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.