Caramelized Parmesan Leeks with Lemon

This easy caramelized Parmesan leek with lemon recipe is seared in a cast iron pan, braised in liquid (white wine and/or broth), and broiled in the oven for a couple minutes.

Eat them on toast, along salads, or as a side dish to falafels, pan fried chicken thighs, lemon salmon, or the perfect New York Strip Steak.

INGREDIENTS

- olive oil - leeks - white wine - broth - lemon Full Recipe

Bring a 10-12" skillet to medium high heat and add olive oil.

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When hot, add halved leeks, level side down, and cook for ~ 2-3 minutes or until golden brown. Peek at one leek, but don't disturb the rest.

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Flip leeks and cook on the second side for 2-3 minutes or until browned.

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Add white wine and broth to nearly cover the leeks. If not using white wine, increase the amount of broth. Bring to a boil.

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Reduce heat and cook uncovered at a simmer for 15–20 minutes, or until the broth has cooked off and the leeks are tender.

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Swipe up for full recipe!

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Easy Green Beans with Lemon Dill Dressing

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