Leek Selection: Choose leeks that are firm and have a bright white base with light green tops. Avoid leeks that are wilted or have yellowing leaves. Thorough Cleaning: Leeks tend to trap soil between their layers, so thorough cleaning is essential. Don't skip the submerging step! Wine Pairing: The type of white wine used will subtly influence the flavor of the dish. A crisp Sauvignon Blanc adds a bright acidity, while a Pinot Grigio offers a more delicate, floral note. Serving Suggestions: Sautéed leeks are delicious served warm as a side dish with grilled fish, roasted chicken, or steak. They can also be added to omelets, pasta dishes, or creamy soups for extra flavor.
Sautéed Leeks in Butter and White Wine
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PREP TIME10 mins
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COOK TIME7 mins
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TOTAL TIME17 mins
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SERVING6 People
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VIEWS6
Delicate leeks, gently sautéed in butter and kissed with white wine, transform into a silken side dish. Their mild, sweet flavor shines through, making them a perfect accompaniment to roasted meats or a flavorful addition to your favorite grain bowl.
Ingridients
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Nutrition
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Carbohydrate11 g
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Cholesterol15 mg
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Fiber1 g
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Protein1 g
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Saturated Fat4 g
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Sodium16 mg
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Leeks: Trim the leeks about 1/4 inch above the roots. Inspect carefully for any soil trapped within the layers. If necessary, make another cut to remove any remaining soil.
02
StepRemove Outer Layers: Trim away the tough, dark green sheaths. Gently peel away the outermost layer of the white part of the leek, as it can be fibrous. (Optional: Save the cleaned sheaths for flavoring soups or stocks.)
03
StepJulienne Cut: Cut the leeks lengthwise into narrow, approximately 1/4-inch wide strips (julienne). If you find any soil, place the cut leeks in a colander and submerge them in a bowl of cold water. Swish gently to dislodge any sediment, allowing it to settle to the bottom. Remove the leeks from the water, drain thoroughly, and pat dry with paper towels.
04
StepSauté the Leeks: Melt 2 tablespoons of butter in a non-stick skillet over medium heat until it foams slightly. Add the prepared leeks and cook, stirring frequently, for about 4 minutes, until they begin to soften and turn translucent.
05
StepDeglaze with Wine: Pour in the white wine and continue cooking until the leeks are tender and the wine has almost completely evaporated, about 1 minute.
06
StepFinish and Season: Remove the skillet from the heat and stir in the remaining 1 tablespoon of butter. Season with sea salt to taste. Garnish with freshly chopped parsley before serving.
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Lorenza Hauck
Jul 1, 2025Using brown butter is a great tip! It adds a nutty depth to the dish.
Delpha Balistreri
Jul 1, 2025I added a pinch of red pepper flakes for a little heat. Delicious!
Clementina Dibbert
Jul 1, 2025I never knew leeks could taste this good. The white wine really elevates the flavor.
Maci Koelpin
Jul 1, 2025The instructions were very clear and easy to follow. My leeks turned out perfectly tender.
Amara Botsford
Jul 1, 2025I used this as a topping for my baked potatoes - amazing!
Myrna Koss
Jul 1, 2025A simple, elegant dish that is easy to prepare. I used a dry Riesling that worked beautifully.
Ursula Krajcik
Jul 1, 2025This recipe is so simple yet so elegant! I served it alongside grilled salmon and it was a hit!
Ernestine Medhurst
Jun 30, 2025My family loved this! Even my picky eater asked for seconds.