This recipe for sautéed leeks is quick and easy and makes a lovely, tender buttery side dish to accompany your meal.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Leeks are an easy and popular vegetable to grow on allotments, mine included. I grow both baby leeks in containers, they stay compact that way, and regular-size leeks in one of the main beds.
I harvest my leeks from late August right through to Christmas and New Year. I find my freshly picked leeks have a stronger flavour than those bought from a supermarket. You can’t beat fresh sautéed leeks in butter liberally dusted with freshly ground black pepper.
You might also like to try my frizzled leeks as a side to a stir fry.
Produce From The Allotment
This recipe is one from my allotment produce collection. I try and grow as many of my favourite vegetables as possible. Fresh veg is packed full of goodness and just tastes better than shop-bought produce. Pick some sweetcorn or green beans for example and cook them within an hour or two, they taste amazing, sweet and crunchy. You can’t beat it.
I have collected together recipes which I think will bring out the best of my homegrown salad, fruit and vegetables. Just remember to wash and prepare your produce thoroughly before cooking and/or eating it. As the old saying goes “there is only one thing worse than finding a maggot in an apple and that is finding half a maggot”.
Sautéed Leeks
Ingredients
- 4 medium-to-large leeks chopped
- 1 tablespoon olive oil
- 60 g butter
- 2 cloves garlic minced
- Salt & pepper to taste
Conversions
Instructions
- Prep your leeks: discard the top dark green portion of the leeks and keep the bulbs. Slice the bulbs into rings (thick or thin is fine). Add leeks to a colander and rinse them thoroughly (use your hands to dislodge any stubborn dirt – it tends to hide). Shake them a few times so they’re not too wet.
- Add the oil and butter to a skillet/pan over medium-high heat and let the butter melt.
- Stir in the garlic and cook it for about 30 seconds.
- Add the leeks to the skillet/pan and toss them until they're completely coated in the butter/oil. Turn the heat down to medium, and sauté them, stirring occasionally, for 7-10 minutes or until they're tender (but not mushy). I recommend tasting them and seeing if they're as soft as you like. Larger leeks tend to be a little tougher.
- Season leeks with salt & pepper as needed (I’m generous with both) and serve immediately.
You may also like one of my other favourite recipes …
