Caramelized Leeks (3 ways)

a caramelized leek cut lengthwise into 4 pieces and slow roasted in a cast iron skillet until golden

Caramelized leeks are soft, sweet, and creamy additions to meals, as both a side dish or an ingredient. Depending on how you want to use them, there are different ways to make caramelized leeks.

Course Appetizer, Side Dish

Cuisine American, European, French

Keyword Stovetop, Vegetables, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 31kcal

Equipment

non-stick or cast iron skillet

Ingredients

1 leek
2 teaspoons olive oil up to 3 tablespoons +
¼ teaspoon salt or more to taste

Instructions

Trim and clean the leek
Cut the leek either lengthwise, into medallions or slice very thinly

leeks cut lengthwise

Sprinkle ¼ teaspoon of salt over the cut side of the leeks.
Add 2 teaspoons of oil to a non stick or cast iron skillet and heat on low.
Place the leeks in the skillet with the cut side (the center) facing down and cover with a lid. Cook for approximately 10 minutes.
After 10 minutes if the leeks are golden and soft, flip them and cook another 10 minutes uncovered on the other side.
They are ready when both sides are golden and the leek is fork tender.

leeks cut into medallions

Sprinkle ¼ teaspoon of salt over the cut side of the leeks.
Add 2 teaspoons of oil to a non stick or cast iron skillet and heat on low.
Place the leeks in the skillet with the cut side (the center) facing down and cook for approximately 10 minutes.
After 10 minutes if the leeks are golden and soft, flip them and cook another 10 minutes uncovered on the other side.
They are ready when both sides are golden and the leek is fork tender.

leeks sliced thinly

Add 2-3 tablespoons of oil to a non-stick or cast iron skillet and heat to medium.
Add the finely sliced leeks and a ¼ teaspoon of salt. Stir the leeks to mix and then continue stirring every 2 minutes or so, but keep a close eye on them in between.
Continue cooking and stirring frequently for about 20-25 minutes. Add more oil if the pan feels dry.
They are read once they're evenly golden and have significantly reduced in volume.

Nutrition