I had never cooked with leeks, until we decided to make a dish for a recent cooking class that called for them. I’ve skirted them on market, having read about how sandy they are and how they require soaking to make them edible. Who has time? Who wants to risk grit in the teeth?
But I had this gorgeous-sounding recipe for Brussels sprouts that I wanted to make for the class—and it needed a leek. It was time. I bought my innocent-looking leek, tucked it into the fridge with a wary look, and went searching for information about how to make it behave.
I found this: Kitchen Tip: How To Clean Leeks
And this: How to Clean & Chop Leeks
And, guys, these directions work—and easily.
Now here’s the recipe that makes that little extra effort really pay off. If you want perfectly done Brussels sprouts (not mushy, not bitter, not cooked-to-death-yellow), follow these minute-by-minute instructions.
Brussels Sprouts Saute
Fresh from Central Market Cookbook, pg. 50
Makes 4 servings
Prep Time: 10-15 minutes
Cooking Time: 10-12 minutes
3 Tbsp. butter
2 large carrots, sliced
2 cups fresh Brussels sprouts, halved
1 medium leek, sliced
1 Tbsp. water
¼ tsp. caraway seeds
¼ tsp. salt
¼ tsp. pepper
sour cream, optional
1. Melt butter in large skillet over medium heat. Saute carrots 3 minutes.
2. Stir in Brussels sprouts and (clean!) sliced leek. Saute 2 more minutes.
3. Add water. Cover and steam 5 minutes, or until Brussels sprouts are crisp and tender. Add additional water if necessary.
4. Sprinkle with caraway seeds, salt, and pepper.
5. Serve with a dollop of sour cream on individual servings if you wish.