Leeks in Butter and White Wine Sauté

 Leeks in Butter and White Wine Sauté

Leeks are an allium relative, making them a "cousin" of both onions and garlic. Leeks resemble a very large scallion or green onion in appearance, but that's where the similarity ends. Leeks that have been sautéed are particularly tasty as a side dish or as a garnish for steak or poultry since they have a mild, sweet flavor. The green sheaths are typically not consumed. They can, however, be washed and frozen for later seasoning; simply take them out before eating.

Ingredients

• salt to taste

• 1 sprig of fresh parsley for garnish, or as needed (Optional)

• 3 large leeks

• 3 tablespoons unsalted butter, divided

• 2 tablespoons dry white wine

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Step 1

Leeks should be cut 1/4 inch above the roots, and any soil should be checked. If soil is discovered, make a second cut that is about 1/4 inch higher than the first.

Step 2

Remove the dark green sheaths and check for soil once more. The stiff outer layer of the leek's white portion should be torn off. Sheaths should be cleaned and kept aside for possible seasoning.

Step 3

Leeks should be chopped lengthwise with thin, 1/4-inch-wide slices (julienne cut). Cut leeks should be placed in a colander and submerged in water if any soil is discovered. Gently stir the water while allowing any sediment to sink to the bottom. Leeks should be taken out of the water, drained, and paper towel dried

.

Step 4

In a nonstick skillet over medium heat, melt 2 tablespoons of butter until frothy. Leeks should cook for around 4 minutes with steady stirring. Leeks should be cooked for about a minute after adding wine.

 

Step 5

Stir in remaining butter after removing from heat. Add salt to taste and fresh parsley as a garnish.

 

Culinary Note

Sometimes leeks don't need to be rinsed because they are already very clean. Rinsing is a crucial step because the soil is gritty and cannot be cut away if it is found along the length of the leek.