ROASTED LEEKS
Pan-roasted leeks with Ghee Easy ghee are a simple yet delicious recipe. This cooking method highlights the natural tenderness of the leeks while enhancing their flavor with a rich, buttery, and aromatic touch.
These delicious leeks are perfect as a side for meats, fish, or vegetarian dishes. Golden on the outside and tender on the inside, they show how a few simple ingredients and the right technique can create a resultado gourmet. Plus, this recipe is quick and only takes a few minutes to prepare! Let’s get started!
Prepare the leeks. Wash the leeks thoroughly to remove any dirt or sand that may be trapped between the layers. Cut each leek in half lengthwise. If they are too long for your pan, you can cut them into smaller halves.
Heat the ghee. Place a cast-iron or non-stick skillet over medium heat. Add the tablespoon of ghee and allow it to melt completely, spreading the fat evenly across the pan.
Cook the leeks. Place the leeks in the skillet cut-side down. Cook slowly for 6–8 minutes without moving them, allowing them to caramelize and develop a golden-brown color.
Flip and finish. Once golden on one side, turn the leeks over and cook for another 4–5 minutes until they are fully tender.
Season and serve. Remove the leeks from the skillet, sprinkle with flaky salt, and, if desired, add a pinch of black pepper.
