These Caramelized and Braised Leeks are the epitome of a recipe with simple ingredients that when combined have so much flavor. Perfectly tender leeks topped with a crunchy herby toasted hazelnut gremolata. The leeks are first caramelized to get nice deep color and flavor, then slightly braised to fish cooking them through.
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Ingredients
A bit of information on each of the ingredients to make caramelized leeks below.
- Leeks: Best in the spring and summer, leeks are a perfect taste and texture cross between a classic yellow onion and scallions. They get deliciously tender when cooked. For this recipe, you'll want medium sized leeks. Prep and cleaning information can be found below.
- Butter and olive oil: Unsalted butter always, so you can control the saltiness of the dish. Using both oil and butter is ideal because the butter brings great flavor, and then the oil helps ensure the butter doesn’t burn.
- Vegetable broth: Just a little vegetable broth to finish cooking the leeks – in a way they are being braised and caramelized, with the broth doing the brasing. Chicken broth / chicken stock also works if you’re not concerned with this being vegetarian.
- Hazelnuts: A perfect crunchy toasty addition, hazelnuts are nutty and a little sweet and earthy. Roasted is great, otherwise give them a quick toast in a skillet. This helps deepen the flavor and give them more character.
- Parsley: The base of the gremolata, parsley adds perfect freshness to the dish.
- Lemon zest: Lemon zest balances everything with a hint of acidity, but also, in combination with the parsley, brightens up the dish.
- Garlic: One grated garlic clove brings plenty of garlicky flavor to the gremolata. Grated is best so the flavor blends in evenly and you don’t get a chunk of garlic.
- Salt: Kosher salt, always. Diamond Crystal is ideal.
Step by step instructions
This caramelized and braised leeks recipe is super simple to put together, steps below.
Prep: to prepare the leeks, cut the dark green part off the top, then cut them in half from root to tip (leave the root intact at this point). Rinse the leeks thoroughly under cold water, separating the layers gently to make sure the nooks and crannies are all clean. Then pat dry with paper towels or a kitchen towel, and cut off the root.
1. Caramelize the leeks. Warm a large skillet over medium heat and melt butter and oil. Once the butter is melted, put the leek halves in the pan cut sides down in a single layer. Cook for 5 minutes until deeply golden.
2. Braise the leeks. Once the leeks are caramelized, flip them over, sprinkle with a teaspoon salt, and pour in the vegetable broth (pour around the leeks not on top of them). Turn the skillet down to medium-low heat and cover. Cook the leeks for 10 minutes until tender but still with some bite (similar to how you would aim for an al dente cooked pasta).
3. Make the gremolata. In a small bowl, combine the toasted hazelnuts, parsley, lemon zest, and grated garlic. Mix to combine.
4. Serve. Transfer the cooked leeks to a serving platter and top them with the gremolata. Serve with a drizzle of olive oil.
Tips and tricks
While this recipe itself is pretty straightforward, the below tips and tricks will help with prep, and to ensure you get the best outcome.
- Clean your leeks thoroughly. They are notorious for being rather dirty with all their layers, so make sure you’re being diligent.
- Mentioned in the prep above, but to prep and clean the leeks: cut the dark green top of the leeks off with a sharp knife (leave the root end on). Cut them in half, then run them under cold water, opening up the layers gently to get out all the dirt. Then pat dry with a paper towel or kitchen towel and cut off the root.
- Instead of running them under cold water you could alternatively get a big bowl of cold water and submerge them, then clean the layers while submerged
- When you put the leeks face-down in the oil and butter to caramelize, try to leave them alone and not move them around in the pan so much, this will help ensure you get that really nice golden brown caramelization.
- Prep the gremolata in advance, up to multiple days. Keep it in the fridge and when ready to serve just make sure you take it out and let it get to room temperature.
- Because the leeks are so delicate, I like to flip them over very gently using a combination of a spatula and tongs. Grab and scoop.
- Add a little spice to the dish by adding red pepper flakes or aleppo pepper to the gremolata.
How to serve
These caramelized leeks with bright nutty gremolata are a delicious side dish, and can be served with a myriad of dishes. Below are some ideas:
(for starters, if you serve the leeks with crusty bread, everyone will thank you - you can top the bread with the leeks and gremolata and it's a delicious bite).
- Grilled steak
- Sautéd shrimp with garlic and butter
- A yummy caesar salad
Storage and reheating
- Store any leftovers in the fridge in an airtight container for up to 3 days.
- Leftover gremolata that is on its own is good in the fridge for up to 5 days.
- To reheat, warm in the microwave for a few minutes until heated through.
FAQs
Leeks are a vegetable part of the Allium family (the same family as onions). They have a mild flavor, reminiscent of onions or scallions / green onions, but a little sweet. They can be eaten raw or cooked.
No, they are pretty tough and inedible.
Leeks are in their prime when the stalk is 1 - 2 inches in diameter.
Gremolata (or gremolada) is a traditional Italian condiment made of parsley, garlic and lemon zest. For this recipe I add hazelnuts for a textural crunch to be juxtaposed with the super tender leeks.
More vegetarian side dishes
Did you make this recipe? Leave a rating and review below and tag me on social!
📖 Recipe
Caramelized and Braised Leeks
INGREDIENTS
- 3 leeks
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ¼ cup vegetable broth
- 1 teaspoon kosher salt
- ¼ cup parsley chopped
- 1 tablespoon lemon zest
- 1 garlic clove grated
- 2 tablespoon toasted hazelnuts chopped
INSTRUCTIONS
- Warm a large skillet over medium heat and melt the butter and with the oil. Once the butter is melted, put the leek halves in the pan cut sides down in a single layer. Cook for 5 minutes until deeply golden.
- Once the leeks are caramelized, flip them over, sprinkle with a teaspoon of kosher salt, and pour in the vegetable broth (pour around the leeks not on top of them).
- Turn the skillet down to medium-low heat and cover. Cook the leeks for 10 minutes until tender but still with some bite (similar to how you would aim for an al dente cooked pasta).
- In a small bowl, combine the toasted hazelnuts, parsley, lemon zest, and grated garlic. Mix to combine.
- Transfer the cooked leeks to a serving platter and top them with the gremolata. Serve with a drizzle of olive oil.
NOTES
- Clean your leeks thoroughly. They are notorious for being rather dirty with all their layers, so make sure you’re being diligent.
- Mentioned in the prep above, but to prep and clean the leeks: cut the dark green top of the leeks off with a sharp knife (leave the root end on). Cut them in half, then run them under cold water, opening up the layers gently to get out all the dirt. Then pat dry with a paper towel or kitchen towel and cut off the root.
- Instead of running them under cold water you could alternatively get a big bowl of cold water and submerge them, then clean the layers while submerged
- When you put the leeks face-down in the oil and butter to caramelize, try to leave them alone and not move them around in the pan so much, this will help ensure you get that really nice golden brown caramelization.
- Prep the gremolata in advance, up to multiple days. Keep it in the fridge and when ready to serve just make sure you take it out and let it get to room temperature.
- Because the leeks are so delicate, I like to flip them over very gently using a combination of a spatula and tongs. Grab and scoop.
- Add a little spice to the dish by adding red pepper flakes or aleppo pepper to the gremolata.
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