How to Fry Leeks in Butter
A member of the onion family, leeks are a mild tasting root vegetable that look like exceptionally large green onions. The white and lighter green parts near the root end are edible, as the top dark green shoots are tough and woody. Purchase leeks that still have the roots attached as they will keep longer and taste fresher. Store leeks in the refrigerator well wrapped for up to two weeks, or freeze whole or sliced for three months. Does this Spark an idea?
Instructions
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1
Remove the outer green leaf from the leak stalk. Rinse under running water, paying special attention to the area between the green leaves where dirt accumulates.
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2
Cut off the dark green top with a sharp knife and discard the tops. Cut off the roots and discard.
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3
Slice the leek into ¼-inch slices. Check for any remaining dirt in the layers as you slice and wash as necessary.
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4
Melt 1 tbsp. of butter in a saucepan or skillet over medium heat. Add the sliced leaks to the melted butter. Substitute margarine or cooking spray, though the leek may not be as flavorful.
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5
Stir constantly as leeks will quickly burn if left to sit in the pan. Fry for approximately five minutes or until the leeks are soft. The leeks may break apart into rings as you fry them.
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Remove from heat as soon as the leeks are done frying. Place in a separate bowl or mix with the other ingredients in the recipe, as the heat from the hot pan will continue cooking them if they are left to sit.
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Tips & Warnings
Frying leeks releases their aroma, making dishes more flavorful when you add the them. Freeze fried leeks in individual bags to use in soups and stews later. Use fried leeks in soups and stews, as an add-in for rice dishes or in any recipe calling for onions or garlic. Leave the roots on the leeks when storing whole in your refrigerator to prolong their storage life.
The smell of leeks is easily absorbed. Always wrap well before placing in your fridge. Avoid purchasing leeks that are limp as they will have little flavor and will quickly spoil. Choose firm, crisp-feeling leeks with a diameter more than 1/2 inch for the best flavor.
