Well I’m not feeling so typical today (or any day, really ;-)). I love celebrating onions on their own — as the star of their own dish.
This recipe would be divine along side main courses like comforting Pumpkin Braised Short Ribs, crispy Orange Roasted Chicken, or light Broiled Chimichurri Dover Sole. Or, you could simply top a bowl of steamed rice with them. Yum!
And these are very special leeks — they’re Belgian Style Leeks that Melissa’s Produce just introduced to be distributed nationally. Available year round, these leeks have much more edible flesh than common leeks, they’re easy to chop, and won’t make you cry. 🙂
While here, they’re shining in their own light, Belgian Style Leeks are also delicious, adding a wonderful, mild onion flavor and soft texture, to soups, savory tarts, salads, omelets, breads and more.
And if I were you, I’d make this recipe with the leeks and then add them to other recipes, adding more layers of rich flavor!
If you don’t see Belgian Style Leeks from Melissa’s Produce in your market, you can order them directly from them here.
This is not a sponsored post. Melissa’s Produce sent me Belgian Style Leeks for recipe testing – all opinions are my own. I only promote, create recipes with, and write about products I love.
- 3 large Leeks (preferably Belgian-Style)
- ⅓ cup dry Sherry
- ½ cup vegetable stock
- 1 tablespoon fresh lemon juice
- 1-1/2 teaspoons minced garlic
- Olive oil for the pan
- 1-1/2 teaspoons unsalted butter
- Lemon zest for garnish
- Sea salt and freshly ground black pepper
- Cut the darker green, tougher ends of the leeks off -- a little of the light green part is okay. (Save the dark green portions for making stock another time.)
- Slice the leeks lengthwise, and keeping the halves intact, gently clean them under cold running water. (Leeks are almost always dirty, as the white portion grows completely underground.) Dry the leeks well and set aside.
- In a small bowl, combine the sherry, stock, garlic, and lemon juice.
- Coat the bottom of a large sauté pan with olive oil, place it over high heat and sprinkle it with salt and pepper. Once it's hot, add the leeks, round side down. If you don't hear a sizzling sound, the pan is not hot enough -- wait for the sizzle! Now sprinkle the flat side with salt and pepper.
- Once the bottom has nicely browned, after a couple of minutes, use a fork, to carefully flip the leeks over.
- Pour the sherry mixture evenly into the pan, and add the butter, breaking it into a few pieces over the leeks.
- Bring to a boil, turn the heat to low and simmer until the liquid has almost completely reduced. You should have 1 to 2 tablespoons of liquid left in the pan, about 7 minutes.
- Sprinkle with a bit more salt and pepper, and top with freshly grated lemon zest. (You can serve the leeks this size, or cut them into smaller pieces -- but either way, serve them with a knife, as they can be a bit fiberous, even when they're tender.)