This recipe of sautéed leeks and potatoes is extremely simple and comforting.
I’ve never been a leek person exactly. Not because I didn’t want to be, but because I’d never really had the opportunity to try them.
What is a leek? Leeks are in the same genus as onions, shallots, scallions, green onions, garlic, and chives. They taste similar to a onion, yet milder and sweeter.
Leeks are high in vitamin A, vitamin k1, and vitamin C, making them a prefect addition to soups, sauces, and stocks.
Sautéed Leeks and Potatoes
Ingredients:
- 1.5-2 cups of chopped leeks (give or take some)
- 3 large potatoes, peeled and diced (around 5 cups)
- 2 celery stalks (around 1 cup)
- 1/2 cup vegetable broth*
- 2 tsp Herbs de Provence
- 1/2 tsp of salt
- pepper to taste
Directions:
- Chop and clean leeks accordingly. If you’re unsure how, check out this post [1].
- Heat 2-3 tbsp vegetable broth in a large saute pan or medium pot*. Add chopped leeks and celery. Sauté for 5-7 minutes to tenderize.
- While those are cooking, prepare your potatoes.
- Add potatoes, 1/2 cup of vegetable broth, Herbs de Provence, and salt to the pan/pot. Turn heat to low/medium, stir and cover. Cook for 20 minutes. Stirring a couple times throughout.
- After 20 minutes, use a fork to test the tenderness of the potatoes. If tender, taste test and decide if they need more salt.
- Serve and enjoy!
*Notes:
Flavor and sodium content will vary depending on vegetable used. My personal favorite brand is Trader Joe’s organic hearty vegetable broth.
I think a pan works best because there is more bottom surface area. However, I’ve made this recipe in a pot too. The pan may cook the potatoes quicker so keep a look out.