Under-appreciated here in the United States, leeks are an elegant yet sturdy member of the onion family that will grow just about anywhere. I had my first taste of leeks in England as the perfect braised accompaniment to a lamb dish and liked the pairing so much that I now rarely make one without the other.
We grow Blue Solaize Leeks from Seed Savers in our garden, and anticipate increasing our planting for next year. As the perfect soup and braising vegetable, leeks are like money in the bank come harvest time…perhaps the reason why their image used to appear on British one pound coins.
For 4 servings:
- 3 large leeks
- 2 tablespoons unsalted butter
- 1½ cups chicken broth
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Trim the root end of the leeks and discard. Cut off the dark green part of leeks, leaving only the white and light green parts behind. Cut the leeks in half lengthwise. Rinse thoroughly.
In a large skillet or pan, melt the butter over medium-high heat. Add the leeks and sauté them for about 5 minutes, then add the broth. Bring to a simmer, cover the pan, and allow to cook over medium-low heat for about 20 minutes.
Remove the leeks and arrange them on a serving platter. Turn the heat up to high and reduce the broth until saucy. Season to taste with salt and pepper. Pour the sauce over the leeks and garnish with the parsley. Serve immediately.
Adapted from a recipe in the Fannie Farmer Cookbook by Marion Cunningham