Leeks aren’t often thought of as a stand-alone vegetable, but they should be! They’re easy and elegant, and just get better and better as they cook. We also recommend serving them topped with prosciutto or as a savory accompaniment under seared chicken breast with celery root purée.
This dish was featured as part of our Recipes for Spring Ingredients photo gallery.
- Kosher salt
- 4 medium leeks (about 1 1/2 pounds)
- 2 tablespoons unsalted butter (1/4 stick)
- Freshly ground black pepper
- 1/2 cup low-sodium chicken or vegetable broth
- 1/2 teaspoon finely chopped fresh thyme leaves
- 1 1/2 teaspoons finely chopped fresh Italian parsley leaves
- 1Bring a medium saucepan of salted water to a boil over high heat. Meanwhile, trim and remove the root ends and dark green tops of the leeks. Halve the leeks lengthwise and rinse under cold water to remove any dirt between the layers.
- 2Add the leeks to the boiling water, lower the heat, and gently boil until they’re knife tender, about 4 minutes. Drain in a colander and set aside.
- 3Melt the butter in a large frying pan over medium-high heat until foaming. Add the drained leeks, season with salt and pepper, and cook on the flat side until they begin to brown, about 4 minutes. Add the broth and thyme and continue to simmer until the liquid has nearly evaporated, about 2 to 3 minutes. Stir in the parsley and serve immediately.
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