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Buttery Braised Leeks with a Crispy Panko Topping
Buttery Braised Leeks with a Crispy Panko Topping by for the love of the south
WHO: for the love of the south is a food blogger who has a way with leeks.
WHAT: A balanced, buttery side you'll want to eat all by itself.
HOW: Just brown, braise, bread, and serve!
WHY WE LOVE IT: You'd think a dish with "buttery" in the title would be overwhelmingly rich. You'd be wrong. Lemon and parsley don't let all of that butter steal the show -- they keep the whole dish in check. You'll have to keep going back for more, just to see how good these really are.
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The neatest mise en place.
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Start by prepping the leeks. Dark green leaves, be gone!
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The root end follows suit.
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Ready? Practice your knife skills.
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An unwelcome ingredient.
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Alliteration, anyone? Panko, Parm, parsley, (salt), and pepper!
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Each goes into a small bowl. First: panko, then parsley close behind.
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Parm, you're up.
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Does this look like sand art, or is it just us?
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Snuggle the leeks, cut side-down, into a hot pan.
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A leek well browned.
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While the leeks braise, toast your panko mixture in a dry skillet.
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When it looks like this, you've won.
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The end of many good things: a squeeze of lemon, a sprinkle of salt.
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Just try to share these bad boys. It will be tough.
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