I feel like not many people realize just how magical leeks are.
Actually, I was often asked at the bakery what leeks are and/or how to cook with them. So I get it. You can’t know how magical something is until you know how to release its powers.
So let’s do just that; right here, right now. Obviously we cannot go over every single way there is to cook leeks today, but let’s tackle one: Sautéing Leeks.
First things first, when you are at the grocery store, you will want to buy leeks with the most amount of white and light green parts. You want these parts to be firm to touch. I’ve often read that smaller leeks have better taste, however, I’ve found this isn’t always true. I have bought some fricken’ delicious monster leeks!!
Also, when possible and in budget, buy organic leeks. Leeks are known to be sprayed with chemicals and as their layers continue to grow, the pesticides are spread throughout. That being said, wash your leeks well too.
Cut off both the stem and dark green tops. Then, slice leeks in half vertically. From here, you can easily run them under water and wash thoroughly between layers. If you are cutting leeks into thin rounds, you could simply soak all of the rounds in cold water to remove the dirt before draining, patting dry, and cooking away.
In the recipe below, the leeks will be cut in half vertically. I had 2 SUPER DUPER LARGE leeks so I cut mine in half horizontally and then vertically creating 8 halves. I sautéed 5 halves for dinner that night and saved 3 for another meal. You will probably just end up with 4 halves from 2 regular sized leeks and that is just perfect!!
Other than that, the recipe is pretty straight forward, quite quick, healthy, and super delicious. I paired our leeks with Baked Salmon and Scalloped Potatoes, however, they’d go nicely with just about any protein or grain.
Don’t be afraid to share what you create!
Find me on Instagram @ryliecakesgf, #ryliecakescooks, #ryliecakesrecipes.
Lick the Bowl - It’s Gluten Free,
Sautéed Dijon Leeks
(Yield: 2-3 servings)
1 Tbsp SunCoco oil
1 Tbsp butter
2 medium leeks, both cut vertically to create four halves
1 heaping Tbsp Country Dijon
1 tsp veggie bouillon
4 oz water (or skip bouillon and use 4 oz vegetable broth)
Heat oil and butter in medium skillet over medium-high heat until butter is melted. Add leeks cut side down and cook for 3-4 minutes until leeks are golden brown on edges and beginning to char.
Using tongs, flip leeks over. Whisk together dijon, veggie bouillon, and water and pour into pan. Turn heat to medium-low and let simmer for about 5 minutes*.
At this point, the liquids will have thickened creating a sauce. Using a spoon, spoon sauce over the leeks and then remove from heat and serve immediately.
*If you would like your leeks more on the soft side, turn heat to low in Step #2 and cover the pan while simmering. This will create softer leeks and a looser sauce.