Fondant Leeks

We make Fondant potatoes (and even sweet potatoes) all the time, so we figured why not try the same process with leeks? These Fondant Leeks (aka melting leeks) turned out absolutely perfect! They're seared to perfection, then basted in garlic and herb butter and finished in the oven with beef broth until they're soft enough to cut with a fork. These are surprisingly easy to make, and a special way to prepare one of the best spring vegetables!

Transform a humble allium into a restaurant-worthy side dish!

Leeks are one of my all-time favorite produce items. I honestly prefer them over regular onion in most soups, and they also work so well in pot pies, creamy pasta sauces and even quiche.

But leeks aren't just for sautéing – they deserve a moment in the spotlight as a standalone side! This is hands down the best way to enjoy a leek in all of its glory. You get a crispy, seared exterior, a buttery soft interior, and that mild, slightly sweet, earthy onion flavor that doesn't overwhelm the palate.

This recipe is inspired by our favorite fondant potato recipe, because the method works equally well for leeks! It's a classic French technique that involves browning the exterior, then braising with stock until the interior is super creamy and soft, hence the term "melting".

The best part? Even though these look fancy, they're actually quite easy to make, and you'll really impress anyone you serve them to.

Serve these up alongside a good steak, roasted chicken or fish, or alongside risotto, polenta or mashed potatoes.

Key Ingredients Needed for Fondant Leeks

• Leeks: Be sure to choose large leeks that are evenly-sized. If they're too small, they will be much more difficult to work with.
• Beef broth: We used beef broth to give this more of a French onion soup vibe, but you can also use chicken or vegetable broth if preferred.
• Avocado oil and butter: We use oil for searing and butter for basting, otherwise the butter will burn when searing the leeks. To prevent these from being too oily, use tongs and a paper towel to soak up extra avocado oil once the leeks are seared.

How to Make Fondant Leeks

1. Preheat the oven to 425˚F (220˚C).
2. Slice leeks into 1” thick rounds, then rinse in cold water, checking the layers for dirt and sand. Once they're clean, transfer to paper towel and pat completely dry. 
3. Heat avocado oil in a large, oven-safe skillet over medium-high heat. Reduce heat to medium just before adding in the leeks. Add in the leeks and sear for 3-5 minutes on one side, until golden brown. Season with salt and pepper.

4. Flip the leeks over, season with salt and pepper and sear for another 3-5 minutes, until golden brown. Turn off the heat, then using tongs and a paper towel, soak up as much of the frying oil as possible.
5. Return to medium heat and add in the butter, garlic, herbs, and another pinch of salt and pepper to taste. Heat the butter until foamy and hot, but do not brown it. Baste the leeks with butter (use a spoon to pour the butter over each leek so it soaks up flavor). 
6. Pour in beef stock, then turn off the heat and place the skillet in the oven for 15-20 minutes, until the leeks are very tender. Sprinkle with flaky salt before eating and enjoy!

Top Tips from the CK Test Kitchen!

• Don't forget to clean your leeks! Leeks are notoriously dirty and hold on to a lot of dirt between layers. To properly clean them for this recipe, we first cut them into rounds, then run each round under cold water, making sure to get water in between any layers that are visibly dirty. Typically, the lower (white) section of the leek is cleaner and the upper (green) layers will need more rinsing.
• Stainless steel or enameled cast iron are both great options for this recipe. They're both heavy duty and oven safe. Make sure not to use nonstick! We particularly like using enameled cast iron because it retains heat evenly, so all of your leeks are perfectly seared at the same rate.

More Vegetable Side Dishes You'll Love

We can't wait for you to cook this Fondant Leek recipe in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

Recipe

Lexi Harrison

Fondant Leeks

4.67 from 3 votes

We make Fondant potatoes (and even sweet potatoes) all the time, so we figured why not try the same process with leeks? These Fondant Leeks (aka melting leeks) turned out absolutely perfect! They're seared to perfection, then basted in garlic and herb butter and finished in the oven with beef broth until they're soft enough to cut with a fork. These are surprisingly easy to make, and a special way to prepare one of the best spring vegetables!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 -8 servings

Course: Side Dish

Cuisine: American, French

Calories: 121

Video

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A post shared by Lexi Harrison & Beth Sinclair (@crowded_kitchen)

Ingredients Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 5-6 large leeks sliced into 1-inch rounds
• Avocado oil or another high heat oil
• Salt and pepper to taste
• 4 tablespoons salted butter
• 5-6 large cloves garlic
• 4 sprigs each of rosemary and thyme
• 1 cup beef stock
• Optional: flaky salt for serving

Method

 

1. Preheat the oven to 425˚F (220˚C).
2. Slice leeks into 1” thick rounds, then rinse in cold water, checking the layers for dirt and sand. Once they're clean, transfer to paper towel and pat completely dry. 
3. Heat avocado oil in a large, oven-safe skillet over medium-high heat. Reduce heat to medium just before adding in the leeks. Add in the leeks and sear for 3-5 minutes on one side, until golden brown. Season with salt and pepper.
4. Flip the leeks over, season with salt and pepper and sear for another 3-5 minutes, until golden brown. Turn off the heat, then using tongs and a paper towel, soak up as much of the frying oil as possible.
5. Return to medium heat and add in the butter, garlic, herbs, and another pinch of salt and pepper to taste. Heat the butter until foamy and hot, but do not brown it. Baste the leeks with butter (use a spoon to pour the butter over each leek so it soaks up flavor). 
6. Pour in beef stock, then turn off the heat and place the skillet in the oven for 15-20 minutes, until the leeks are very tender. Sprinkle with flaky salt before eating and enjoy!

Notes

Don't forget to clean your leeks! Leeks are notoriously dirty and hold on to a lot of dirt between layers. To properly clean them for this recipe, we first cut them into rounds, then run each round under cold water, making sure to get water in between any layers that are visibly dirty. Typically, the lower (white) section of the leek is cleaner and the upper (green) layers will need more rinsing. 

Keep leftovers stored in an airtight container in the fridge for up to 3 days. To reheat, add them to a skillet with a little more beef stock and warm until the leeks are heated through. 

Nutrition

Calories: 121kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 155mgPotassium: 220mgFiber: 1gSugar: 3gVitamin A: 1472IUVitamin C: 10mgCalcium: 55mgIron: 2mg

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