Yummy! Thanks for sharing this tasty way to prepare leeks. I was looking for a use besides soup, and these were great. Next time I'll use half the sugar, to suit my personal taste as this was a bit sweet, but the flavor was lovely.
The recipe came about out of necessity. My wife is a vegetable phobe and will only eat most stuff covered in cheese sauces white sauce or candied in butter and brown sugar. I also have Leeks staring at me from the garden year round and I needed some other way than soup to use them up. I personally cut my garden carrots (Nate's half-longs) into short one inch sticks to mimic baby carrots and kind of mirror the cut on the leeks (Hannibal) the same way. As a variation I will mix in parsnips at a ratio of 1 to 2 with the carrots. The kids like the stronger flavor of the parsnips but the wife picks them out... More for me! PS After reading reviews... You can easily vary the vegetables texture from al dente to soft by how long you cover the vegetables before beginning the final reduction. If you want al dente start off uncovered and cook a shorter time. A full 15 min covered and then heat to high for reduction will give you soft carrots and carmelized leeks.
I made this with all intention of taking a picture of it. I was to busy before dinner to get a picture and it went to the table before I could reserve some for later. You can't tell your guest please don't eat that I haven't taken a picture yet.
This was easy to make and delicious I had 4 vegetable side dishes on the table and this was voted hands down the favorite, they were scraping the bowl looking for more.
Looked very pretty on my "Pretend Easter" dinner table as well as being tasty.
Thank you for the recipe!
Awesome but I tweaked it for my 3yr old (she's type 1 diabetic). I sliced veggies like in the picture added fresh garlic and a turnip used water instead of broth to avoid extra sodium no sugar and olive oil instead of butter. Also had some parsley and other fresh herbs I threw in. Took longer than 15 mins to get nice and browned but SO GOOD when it was done!! Served with brown rice and grilled chicken breast.
I liked this a lot! Of course I did a bit of tweaking for my eating style using coconut oil instead of butter and I didn't use any sugar. I did add a bit of fresh ginger to the skillet and I had no thyme so that was out as well. I really enjoyed this recipe. Thank you for sharing!
this is soooo good I used more carrots ( about 1 lb) and sliced leeks and carrots as shown in the photo Since my husband doesn't like aldente veggies I used 1cup of chicken broth otherwise followed the recipe exactly. I will make this often it disappeared quickly. thanks.
I made this for Thanksgiving and again for New Year's Day! LOVE it and so easy.
I had some leftover leeks in the fridge I had not a clue to do with and wasn't in the mood for soup so came across this little gem of a recipe. My leeks were kind of medium/small sized and I had 3 in the fridge so I just used them all. The only other thing I did differently was nix the sugar (diabetic husband and I didn't feel it needed it). First of all this smelled really good in the pan. My husband came in the kitchen and said it smelled awesome. It did take a bit longer than the 15 minutes stated for all my liquid to evaporate and everything to come together but no biggie. It was time well spent. My picky kids didn't take to it much but the husband and I literally devoured the rest of the pan with our dinner. Fantastic. This may be my new favorite way to make leeks.
Sorry....thought this was just OK. I'm a vegetarian due to health reasons (not by choice) and thought it'd be great but had to make many changes & probably won't make it again. Added much more liquid sugar and cooked much longer. Actually I added more of every spice listed because it needed much more flavor. I chopped baby carrots but they took quite a while to cook hence the extra liquid. Overall just oK. Much prefer the Dijon Carrots and other carrot recipes.
