Serves: 2 (multiplies easily)
2 leeks, trimmed, cleaned, and halved lengthwise
2 tablespoons olive oil
Juice of half a lemon
Salt & freshly ground black pepper
1 tablespoon parsley, finely chopped
Heat the olive oil in a large sauté pan over medium-high heat. Add the leeks cut side down, and let them brown in the pan for 4-5 minutes, until they have a great caramelized color.
Carefully turn the leeks over, turn the heat to the lowest setting, and cover. Let the leeks braise for 25-30 minutes, until the leeks are soft all the way through.
Take the leeks off of the heat, squeeze the fresh lemon juice over the top, and finish with salt, pepper, and the finely chopped parsley.
Leek season! I really like leeks prepared in any way, but I had yet to have a braised version! I am learning that braising is just as easy as roasting, but makes a completely different flavor. With leeks, braising makes them really flavorful, but with the texture of a caramelized onion. Yum. These were a perfect side to Salmon with Grilled Lemon Vinaigrette!
Recipe adapted from Food52.
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