Sautéed Leeks in Butter and White Wine

Sautéed Leeks in Butter and White Wine
  • PREP TIME
    10 mins
  • COOK TIME
    7 mins
  • TOTAL TIME
    17 mins
  • SERVING
    6 People
  • VIEWS
    6

Delicate leeks, gently sautéed in butter and kissed with white wine, transform into a silken side dish. Their mild, sweet flavor shines through, making them a perfect accompaniment to roasted meats or a flavorful addition to your favorite grain bowl.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    11 g
  • Cholesterol
    15 mg
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    4 g
  • Sodium
    16 mg
  • Fat
    6 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Leeks: Trim the leeks about 1/4 inch above the roots. Inspect carefully for any soil trapped within the layers. If necessary, make another cut to remove any remaining soil.

02

Step

Remove Outer Layers: Trim away the tough, dark green sheaths. Gently peel away the outermost layer of the white part of the leek, as it can be fibrous. (Optional: Save the cleaned sheaths for flavoring soups or stocks.)

03

Step

Julienne Cut: Cut the leeks lengthwise into narrow, approximately 1/4-inch wide strips (julienne). If you find any soil, place the cut leeks in a colander and submerge them in a bowl of cold water. Swish gently to dislodge any sediment, allowing it to settle to the bottom. Remove the leeks from the water, drain thoroughly, and pat dry with paper towels.

04

Step

Sauté the Leeks: Melt 2 tablespoons of butter in a non-stick skillet over medium heat until it foams slightly. Add the prepared leeks and cook, stirring frequently, for about 4 minutes, until they begin to soften and turn translucent.

05

Step

Deglaze with Wine: Pour in the white wine and continue cooking until the leeks are tender and the wine has almost completely evaporated, about 1 minute.

06

Step

Finish and Season: Remove the skillet from the heat and stir in the remaining 1 tablespoon of butter. Season with sea salt to taste. Garnish with freshly chopped parsley before serving.

Leek Selection: Choose leeks that are firm and have a bright white base with light green tops. Avoid leeks that are wilted or have yellowing leaves.
Thorough Cleaning: Leeks tend to trap soil between their layers, so thorough cleaning is essential. Don't skip the submerging step!
Wine Pairing: The type of white wine used will subtly influence the flavor of the dish. A crisp Sauvignon Blanc adds a bright acidity, while a Pinot Grigio offers a more delicate, floral note.
Serving Suggestions: Sautéed leeks are delicious served warm as a side dish with grilled fish, roasted chicken, or steak. They can also be added to omelets, pasta dishes, or creamy soups for extra flavor.

Brianne Larkin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 2 Ratings)
Total Reviews: (8)
  • Lorenza Hauck

    Using brown butter is a great tip! It adds a nutty depth to the dish.

  • Delpha Balistreri

    I added a pinch of red pepper flakes for a little heat. Delicious!

  • Clementina Dibbert

    I never knew leeks could taste this good. The white wine really elevates the flavor.

  • Maci Koelpin

    The instructions were very clear and easy to follow. My leeks turned out perfectly tender.

  • Amara Botsford

    I used this as a topping for my baked potatoes - amazing!

  • Myrna Koss

    A simple, elegant dish that is easy to prepare. I used a dry Riesling that worked beautifully.

  • Ursula Krajcik

    This recipe is so simple yet so elegant! I served it alongside grilled salmon and it was a hit!

  • Ernestine Medhurst

    My family loved this! Even my picky eater asked for seconds.

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