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Caramelized Parmesan Leeks with Lemon

Eight seared leeks in a cast iron skillet on a white table cloth. Leeks are garnished with Parmesan cheese and lemon zest. Top down view. Red and white kitchen towel around handle of cast iron skillet. Close up.
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This easy caramelized Parmesan leek with lemon recipe is pan seared in a cast iron pan, braised in liquid (white wine and/or broth), and broiled in the oven for a couple minutes.

Ingredients

Units Scale
  • 1 1/2 Tbsp olive oil, enough to lightly coat the pan
  • 4 medium leeks, green stems removed, halved
  • 1/2 cup white wine
  • 1 cup broth (vegetable or chicken)
  • 1/2 lemon, zested (ZEST LEMON BEFORE JUICING!)
  • 1/2 lemon, juiced
  • 1/2 cup Parmesan cheese, grated
  • salt
  • black pepper

Instructions

  • Bring a 10-12" skillet to medium high heat and add olive oil.
  • When hot add halved leeks level side down and cook ~ 2-3 minutes or until golden brown.  Peek at one leek but don't disturb the rest.  They need time undisturbed on the pan to create the sear.
  • Flip leeks and cook on the second side for 2-3 minutes or until browned.
  • Add white wine and broth to nearly cover the leeks.  If not using white wine, increase the amount of broth.  Bring to a boil.
  • Reduce heat and cook uncovered at a simmer for 15-20 minutes or until broth has cooked off and leeks are tender.
  • Add a layer of Parmesan cheese on each leek.
  • Transfer to oven and broil leeks on low for 2-3 minutes (watching carefully so they don't burn).
  • Squeeze ½ lemon over the leeks.
  • Garnish with lemon zest and add salt to taste.

Notes

Troubleshooting:

too much liquid and leeks are done?  Remove excess liquid with a spoon.

If leeks are not tender after 15-20 minutes and the liquid has cooked off then add more broth.

Find it online: https://eatsimplefood.com/parmesan-leeks-with-lemon/