Pan-fried leeks are light and super fast, a vegetable stew that is both delicate and tasty. In the cold season, it’s one of my husband’s favorite sautéed side dishes. Also try them baked au gratin.
#Leeks SEASON – from September to May, some varieties are also available in summer.
More recipes with leeks
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
- Energy 124.55 (Kcal)
- Carbohydrates 21.93 (g) of which sugars 6.05 (g)
- Proteins 2.33 (g)
- Fat 3.96 (g) of which saturated 0.56 (g)of which unsaturated 0.26 (g)
- Fibers 2.79 (g)
- Sodium 128.20 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pan-Fried Leeks
- 4 leeks
- 1 drizzle extra virgin olive oil (or peanut oil)
- to taste water
- to taste salt (and oregano or chili powder)
Tools
- Pan
- Ladle
Pan-Stewed Leeks
Remove the root and outer tough leaves of the leeks as well as the damaged green top. Cut them into pieces about 4 inches, then wash them and slice into uniform rings.
Stew the leeks in a pan with a drizzle of oil and a little water for about 10 minutes or until the desired consistency is achieved. Season with salt and your favorite spices. Stir occasionally, and if desired, deglaze with some white wine.
Serve hot.
VARIATIONS
VEGAN
LEEK AND POTATO: add pre-boiled potato cubes (or slices).
At the end of cooking, flavor with some nutritional yeast flakes and/or breadcrumbs (use corn flour for breading for celiacs) toasted separately with a drizzle of oil.
With NUTS: add pine nuts, almond flakes, or your favorite chopped nuts in the last few minutes of cooking.
Add: capers, olives, soaked and squeezed raisins.
VEGETARIAN
With BUTTER: use butter instead of oil and cook them in a little milk to make them super creamy, flavor with freshly grated nutmeg.
With CHEESE: towards the end of cooking, add grated cheese (without animal rennet). Or, before serving, sprinkle with slices of creamy cheese.
With EGGS: on the wilted leeks in the pan, gently crack eggs over and continue cooking for a few minutes or until the eggs are cooked. Season with salt and sprinkle with paprika if desired.
With FISH
Add raw leeks to warmed oil and anchovies in a pan, continue cooking.
With MEATS:
Heat cubes of pancetta or ham in a pan with a drizzle of oil, then add the leeks and continue cooking as above.
STORAGE
Pan-fried leeks can be stored for up to 3 days in the fridge in a sealed container; reheat in the pan or microwave before serving.
