My friend Elizabeth tells me that even people who think they don’t like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. The information shown is Edamam’s estimate based on available ingredients substitute for leeks preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard. Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes.
Turn the leeks back over so that the cut side is down. Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off.
Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve. Do not light the broiler until you’re almost ready to serve, then proceed with Step 3.
About UsNYT Cooking is a subscription service of The New York Times. Melted, fried and pickled: learn how to cook leeks using our favorite methods! All my culinary school textbooks defined mirepoix as equal parts leeks, onions, carrots and celery. These ingredients were the building blocks for most French cooking, including soups, stocks and sauces. The instructors warned us that many commercial kitchens don’t use leeks anymore, so we should get used to using two parts onions as a substitute.
Even though they’re not commonly used, it’s definitely worth learning how to cook leeks. They also hold their texture well, creating a soft-yet-firm eating experience when cooked properly. The edible portion is the white and light-green part around the base of the leek. As soon as the leaves turn dark green, they become tough and fibrous.
Next, unlike other types of onions, you really need to clean leeks before cooking them. They grow in sandy ground, and that grit loves to wedge in between all the layers. The easiest way to clean them starts with removing the stem end and slicing the leek in half lengthwise to expose all the layers inside. Place the leek under cold, running water, shuffling the layers to give the water access to any dirt that may be clinging to the interior. Like caramelized onions, they literally melt in your mouth as you eat them, but they take significantly less time to create. 4-inch half moons and pat them dry with a paper towel.
In a medium saucepan, add a few tablespoons of unsalted butter and melt it over medium-low heat. Add the sliced leeks and a pinch of salt before covering the pan. Let the leeks cook slowly, stirring occasionally, until they’re soft and wilted, anywhere from 15 to 30 minutes. If the leeks look dry and sticky when you stir them, add a splash of olive oil. Test Kitchen Tip: Butter adds a ton of flavor to leeks, but you can make this dish vegan by using olive oil instead. These leeks taste good on just about everything, but we particularly like them on top of a piece of oven-roasted salmon or as a garnish for soups or salads.
Instructions:Cut a cleaned leek into julienned, match-stick pieces. Then, make it easier to lay the layers flat by cutting each section in half lengthwise. Then, proceed with cutting your matchstick pieces. Meanwhile, in a large skillet, heat an inch of canola oil over medium-high heat. When the oil is hot and shimmering, carefully add the leeks and fry for 3 to 5 minutes, until they’re crispy and golden brown. Remove the leeks to a paper towel-lined plate and season with salt. You can use pickled leeks on anything that calls for pickled onions.
