Instructions
- Trim off about a half inch from the root end of the leek. Trim about 2 inches off the top of the leek. You primarily want to use the stalk as that will be most tender.
- Slice the stalk into about 1/4 inch rounds. Rinse with water very well to remove any dirt or sand. Pat dry before cooking.
- Add the butter, oil, and leeks to a nonstick pan over medium to medium low heat. Slowly cook the leeks until they become melt in your mouth tender, stirring occasionally, about 30 minutes or more if needed. Add a little more oil if needed throughout cooking. Season with salt and pepper a little a time throughout the cooking process.
Nutrition
Calories: 135kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1659IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 2mg
Roasted Leeks
Ingredients
- 2 cups Leeks
- 1 tbsp Butter
- 1/2 tbsp Extra-virgin olive oil
Instructions
- Trim off about a half inch from the root end of the leek. Trim about 2 inches off the top of the leek. You primarily want to use the stalk as that will be most tender.
- Slice the stalk into about 1/4 inch rounds. Rinse with water very well to remove any dirt or sand. Pat dry before cooking.
- Add the butter, oil, and leeks to a nonstick pan over medium to medium low heat. Slowly cook the leeks until they become melt in your mouth tender, stirring occasionally, about 30 minutes or more if needed. Add a little more oil if needed throughout cooking. Season with salt and pepper a little a time throughout the cooking process.
Nutrition
Calories: 135kcalCarbohydrates: 13gProtein: 1gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 68mgPotassium: 162mgFiber: 2gSugar: 3gVitamin A: 1659IUVitamin C: 11mgCalcium: 54mgIron: 2mg
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