Leeks are a root vegetable that I often overlook,but not anymore! Garlic and onion better watch out! Tonight I sliced three leeks into thin slices.Leeks have the best flavor when they are only an inch to an inch 1/2 wide in diameter.
Toss the slices into a small frying pan with 2 tbsp. of butter and cook on medium. Stir occasionally. Cook for as long as you like. I like to cook them until they brown on the edges.
You can serve them a ton of ways. Add them to soup or salads. They’re even great on a sandwich! But tonight I served them simply so I could get the full flavor. I combined gluten free pasta, roasted tomatoes, and leeks with a drizzle of olive oil. Delicious!
I sprinkled a teaspoon of crushed red pepper and Italian seasoning on top.
Parrish went back for seconds! I’ve just recently discovered the importance of salting your pasta water heavily before you add the uncooked noodles. It gives the pasta the BEST flavor. You don’t need to add butter or sauce!
Max was really hoping for a serving tonight too! But he settled for a scoop of dog food.