Go Back
Thinly sliced Sauteed Leeks rounds showing golden-green caramelization and a rich butter sauce. (Sauteed Leeks)

Sauteed Leeks: The Ultimate Guide to Perfectly Caramelized Buttered Leeks

Discover how to transform humble alliums into a luxurious side dish with this Sauteed Leeks recipe. These thinly sliced rounds are caramelized in a rich butter sauce and finished with fresh herbs for maximum flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: American, French
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 large leeks white and light green parts only, sliced into 1/4 inch rounds
  • 4 tbsp unsalted butter 56g
  • 1 tbsp extra virgin olive oil 15ml
  • 2 tbsp fresh parsley 8g, finely minced
  • 1 tsp fresh thyme leaves 2g
  • kosher salt and black pepper to taste

Equipment

  • 1 Large Skillet Preferably stainless steel or cast iron.
  • 1 Chef's knife For uniform slicing.

Instructions
 

Preparation
  1. Clean the leeks thoroughly and slice into 1/4 inch (6mm) rounds. Pat dry with a kitchen towel.
  2. Heat 1 tbsp (15ml) olive oil and 2 tbsp (28g) butter in a large skillet over medium heat until the butter foams.
  3. Add leeks and salt. Cook for 5-7 minutes until tender and translucent.
  4. Add remaining butter and thyme. Increase heat slightly and cook for 4-5 minutes until edges are slightly browned and golden.
  5. Remove from heat and toss with minced parsley and black pepper.

Notes

Ensure leeks are completely dry before adding to the pan for best browning.
Use a large pan to avoid crowding and steaming.
QR Code linking back to recipe