Pan-Seared Leeks with Lemon and Crispy Breadcrumbs
Ingredients
- 4leeks (white and light green parts)
- 3 tablespoonextra-virgin olive oil
- ½ cupdry bread crumbs
- 2 clovesgarlic
- 1lemon
- ½ cupvegetable broth
- ¼ cupfresh parsley
- ·salt
- ·black pepper
Prep
- 01
Trim and clean the leeks: cut off the dark green tops, halve lengthwise, and rinse between layers to remove any grit.
- 02
Mince 2 cloves garlic.
- 03
Zest the lemon and cut it into wedges for squeezing.
- 04
Chop fresh parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the halved leeks cut-side down and sear for 4–5 minutes until golden. Flip, add the vegetable broth, cover, and simmer for 8–10 minutes until tender when pierced with a knife.
- 03
While the leeks cook, heat the remaining 1 tablespoon olive oil in a small pan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, then add the bread crumbs and cook, stirring often, for 2–3 minutes until golden and crispy. Season with a pinch of salt and pepper.
- 04
Transfer the leeks to a serving plate. Squeeze the lemon over them, season with salt and pepper, and scatter the crispy breadcrumb mixture on top. Finish with fresh parsley.
Spice Tips
For a subtle warmth, stir a pinch of smoked paprika into the breadcrumb mixture. A whisper of red pepper flakes adds gentle heat without overpowering the delicate leek flavor.
Serves great alongside grilled fish or roasted chicken. Make-ahead tip: clean and halve the leeks up to 8 hours ahead; store in the fridge in a sealed container.