Sautéed Leeks and Celery
Leeks are often unassuming. They often tend to anchor a dish, providing flavor and depth, but rarely star. This recipe for Sautéed Leeks and Celery lets the leek take center stage and allows the flavor of the leeks to shine through. This dish would be wonderful with broiled fish, seafood, and simple roasted chicken.
Servings: 4
Calories:
Ingredients
- 1 tablespoon unsalted butter, more if needed
- 8 leeks, cut into half moons, cleaned, and drained
- 1 clove garlic, very finely chopped
- 8 stalks celery, ends trimmed and sliced
- 1/2 cup homemade chicken stock or reduced fat low sodium chicken broth
- 1 bay leaf, preferably fresh
- Coarse kosher salt and freshly ground white pepper
Instructions
- Heat the butter in a large skillet over medium heat until sizzling. Add the leeks and season with salt and pepper. Cook, stirring occasionally, until the white part of the leek starts to become translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- Add the celery, chicken stock and fresh bay leaf; stir to combine. Reduce the heat to simmer and cook until the leeks and celery are tender, about 20 minutes. Taste and adjust the seasoning with salt and pepper. Stir in additional butter, if desired. Serve immediately.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg