In season from early June until November, leeks are a stalk-like vegetable from the Allium genus (the same as onions and garlic). Like a giant scallion, they transform from a white base to dark green ends. The have a mild onion flavor that becomes sweet and tender when cooked, making them perfect for adding to pasta dishes, stocks or soup.

How do you clean leeks?

To clean the leeks, first slice off the tougher dark green ends. These are not the best for eating but can be used in some applications (see below). However, if using, be sure to wash them well to remove any dirt. For the white and light green stalks, slice them in half lengthwise, leaving the root end on to keep the layers together. Rinse them well, lifting the layers apart to wash away any grit. If your recipe calls for sliced leeks, you can cut them first, then rinse and drain using a colander or salad spinner.

Can you eat the green part of leeks?

The white and light green stalks are the most tender and edible part but the rest of the leeks don't have to go to waste. While the dark green ends tend to be woody and fibrous, they can still be used to flavor soups, stews or sauces. Bundle the dark green leaves and add to soups to impart a mild onion flavor, then remove and discard at the end of cooking. Or try propping up a roast chicken under a "rack" of leeks. The drippings will get a nice "leeky" flavor and make a delicious gravy!

Can you freeze leeks?

Yes! Freeze the dark green ends to throw into soups or sauces. For the stalks, clean and slice the leek first before popping into a sealable bag or container for freezing. For best results, thaw and use frozen leeks within 2 months, although they may last up to 6 months.

How do you caramelize leeks?

To caramelize leeks, slice, rinse and dry leeks really well to remove any moisture. Add them to a skillet with oil or butter (or both) over medium-low heat. Stirring occasionally, cook the leeks until they are soft, translucent and golden brown. Be sure to turn down the heat when needed so that the leeks don't burn. I like to cook them for at least twenty minutes, but the longer they are cooked the more caramelized they will be. NOTE : the volume of leeks will reduce a lot once cooked (like onions or spinach) so be sure to plan accordingly.

Super Basic Caramelized Leek Pasta

Description

In this simple Caramelized Leek Pasta, the leek is truly the star of the show! With its sweet, oniony flavor, this tasty dish is perfect on its own or paired with your favorite protein.

Ingredients

Scale

2 tablespoons olive oil

2 tablespoons salted butter

3 large leeks, white and light green parts only, thinly sliced

4 cloves garlic, minced

1 pound uncooked pasta

kosher salt

freshly cracked black pepper

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Instructions

Heat the olive oil and butter in a large skillet over medium-low heat. Add in the sliced leeks and cook, stirring regularly, until very soft and beginning to caramelize, about 20 minutes. Turn down the heat if necessary in order to not burn the leeks. Stir in the minced garlic and cook an additional 5 minutes.
Meanwhile, boil pasta in salted water according to package directions. Before draining, reserve about 1 cup of starchy pasta water and set aside for the sauce.
Transfer the hot cooked pasta to the skillet of caramelized leeks. Toss together, adding a little of the reserved pasta water at a time to form a sauce that lightly clings to the pasta. If the sauce is too thin, simmer a few minutes until thickened.
Season to taste with salt and freshly ground black pepper (and any other seasonings, if desired).

Notes

To clean the leeks: remove the woody dark green ends and slice the leek stalks in half lengthwise, leaving the root intact. Rinse between the layers well to remove any dirt or slice leeks first before washing well in a colander or salad spinner.

Other add-ins: lemon, parmesan cheese, crushed red chili flakes, fresh herbs, sauteed greens, grilled chicken, sliced or crumbled Italian sausage.

Storage: refrigerate leftovers in an airtight container for up to 3 days.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Stove Top
Cuisine: American