Braise
Buttery Braised Leeks with a Crispy Panko Topping
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69 Reviews
Babe
April 6, 2024
So much flavor from such an easy recipe!
I used organic leeks. I didn’t have any panko so I pulverized some delicious crackers from my pantry.
Now I’m wondering about trying this method with asparagus and string beans!
I used organic leeks. I didn’t have any panko so I pulverized some delicious crackers from my pantry.
Now I’m wondering about trying this method with asparagus and string beans!
Hmoshman
February 4, 2021
This is surprisingly delicious, including the burnt pieces. I omitted the panko (but would have used my keto chicharrones panko if I had it with me), knowing the panko was totally unnecessary. I would make again. Each person can eat 1-2 leeks.
Hmoshman
May 9, 2021
I made this again and used pork rind bread crumbs. Toasting the bread crumb mixture is not necessary. The cheese melted and made it clump together.
Nathan C.
April 9, 2018
Made this tonight. Perfect pairing of lemon and leek. My son and I ate the whole plateful. Thanks!
cocos C.
June 29, 2015
We love leeks at our house and this is a great, simple way to eat them. Super satisfying side to almost any meat. Thanks for the inspiration!
Virginia M.
April 9, 2015
This is a great stovetop dish to make while you roast something in the oven. Paired it tonight with Barbara Kafka's roasted chicken and it was a hit! It will definitely be added to the rotation.
Laura W.
January 6, 2015
Just made this last night with roasted chicken...a delicious, easy and elegant side dish!
AKeyte
July 21, 2014
Not my favourite way to make leek, but it tasted good. Next time I'll leave the panko topping to the side, as I didn't like how the topping lost its "crispness" after sprinkling on the lemon-covered leeks.
Juliebell
February 15, 2014
This is an easy and very delicious side to roasted meat or poultry. I had a bit of the panko mix left over and used it on roasted asperagus. Thanks for a real winner!
amber W.
February 17, 2014
Such a great idea! I will do that next time I have roasted veggies leftover! Thanks so much for sharing!
x
Amber
x
Amber
Shirl
March 17, 2014
Amber, this is one that a friend gave me that is delcious. We did love the leek recipe, too.
Breaded Asparagus (oven)
Ingredients:
1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup grated parmesan
salt and pepper to taste
Directions:
Make sure the asparagus is pretty wet to get the flour to stick.
Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs,
parmesan, salt and pepper. Hubby and I did a fun assembly line. :D
Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown,
about 7-13 minutes.
My hubby made a sauce by mixing mayonnaise, ketchup, and dijonaise.
Breaded Asparagus (oven)
Ingredients:
1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup grated parmesan
salt and pepper to taste
Directions:
Make sure the asparagus is pretty wet to get the flour to stick.
Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs,
parmesan, salt and pepper. Hubby and I did a fun assembly line. :D
Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown,
about 7-13 minutes.
My hubby made a sauce by mixing mayonnaise, ketchup, and dijonaise.
amber W.
March 17, 2014
Shirl,
Thanks so much for this recipe! It looks wonderful and such a lovely dish to make with my favorite springtime veggies, asparagus!
x
Amber
Thanks so much for this recipe! It looks wonderful and such a lovely dish to make with my favorite springtime veggies, asparagus!
x
Amber
Boolene
February 13, 2013
Did not have any parsley. Used cilantro. Gave the leeks an Asian flare. Figured it would be okay with Panko and it was. Loved the simplicity. Great dish.
amber W.
February 13, 2013
Oh I need to try the dish with cilantro and lime juice to substitute the parsley and lemon juice next time I make it! Great addition!
ortolan
February 3, 2013
I just made these tonight!, they were wonderful Verdict: even if the technique as written doesn't sound like a braise, the end effect, if you will, definitely can be called "braised." One would never argue with the finished result. I served this with a romesco sauce I made earlier and the combination was utterly divine. I would add salt to the leeks while they were braising, as I didn't want to completely cover them with the bread crumb mixture to rely on the only seasonings.
jifferb
February 1, 2013
MMMMMM! made these today and they are fantastic! And I thought they cooked perfectly, I wouldn't change a thing! Harvest Queen, maybe if you cooked them for the last 25 minutes at a lower temperature that would help. Thank you for the excellent recipe! And I am loving your blog!
amber W.
February 1, 2013
I am so pleased that you liked the leeks! Thank you so much for the complement about my blog!
boulangere
January 30, 2013
I had a feeling about this recipe as soon as you posted it. Warm congratulations on your win.
Kaitlyn R.
January 29, 2013
@HarvestQueen, if you know the definition of braise, you would know that the name is correct.
amber W.
January 29, 2013
Well, that is kind, but everyone can have their say. If someone wants to call this recipe a steamed leek recipe, braised, smothered, browned... whatever they like, that's fine! As long as they love and appreciate the delicate care in which these beauties are cooked, that's all that matters!
Harvest Q.
January 29, 2013
I agree with ortolan. The lemon is added at the end, not while the leeks are cooking; and in my case, some liquid would have helped the leeks cook better, without getting too crisp on the edges. We enjoyed the flavor combinations, but next time will add liquid and cook longer.
amber W.
January 29, 2013
Well I'm glad that ya'll enjoyed the flavor combination! Tweaking recipes to fit your personal preference (or your family's preference!) is what I do as well. I enjoy the flavor of the browned leeks, but if you like them cooked down more, by all means add some liquid to that pan!
Stephanie G.
January 28, 2013
YUM. I've always been a bit afraid of leeks, but I am totally conquering my fear with this recipe! So fun that you're a young, Southern food blogger—very best of luck!
amber W.
January 28, 2013
Honestly, this is the first recipe I ever made with leeks and its so simple and easy to do! It took out that fear factor that you're talking about! I just thought of textures and flavors that I love together and this dish was the result!
ortolan
January 28, 2013
Since the leeks aren't actually braising in any liquid, but rather, are steaming in a covered pan after being seared, shouldn't this recipe be renamed? I mean, it looks totally delicious, but it's not a braise!
Ginny W.
January 28, 2013
This recipe seems to be a combination of both, which by definition is braising. She is using butter and lemon for liquid, and uses both moist and dry heat in the process...seared first, then covered. I believe the recipe name fits perfectly!
amber W.
January 28, 2013
Trust me, I spent some time dabbling about what the technical name should be. I totally understand. What I found out is that a simple braise is first browned and covered to cook with liquid. My liquid element is butter and olive oil that I first place into the pan before adding the leeks. After you rinse the leeks well, there will also be some water clinging to the vegetable, which also helps with the braising process! It's a simple braise that I find best for leeks! I hope this helps!
Ginny W.
January 27, 2013
Honestly, I've never tried using leeks in a recipe. The simple braising of these, with seasonings like lemon and parmesan, urges me to make a quick trip to the store and give it a try. Looks delish!
teamom
January 27, 2013
This should classify as a "Genius" recipe. Simple. Delicious. I've made it three times now - once as written, and twice more with differently seasoned panko crumbs. Works every time! (
teamom
January 27, 2013
Oh, pardon me. I meant that I made this three different ways (at the same time). Still a winner in my world!
The S.
January 24, 2013
Know the fresh parsley and lemon brighten it up, sounds delish! Tell us how you would turn it into a dip.
amber W.
January 24, 2013
Toss the braised leeks into a food processor, add a good glug of olive oil and grated parm, puree, and season to taste with salt and pepper. You can then sprinkle the top of the dip with the panko topping for added texture!
Kaitlyn R.
January 24, 2013
So delicious! Your recipe is excellent and super easy to follow!! I know that this is our winner!! Congrats!
fearlessem
January 24, 2013
I'm confused -- what are the leeks braising in? The recipe doesn't specify what or how much liquid should be added...
amber W.
January 24, 2013
It's a simple braise really by adding the leeks to the olive oil and the butter. The oil, butter and the finishing touch of lemon juice is the only liquid that is required for the recipe! Hope this helps!
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