Ingredients
Method
- Preheat the oven to 425˚F (220˚C).
- 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.
- 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.
- 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.
- 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).
- 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.