Buttered Leeks

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Many people dislike leeks, I think possibly because they have only had them boiled. Try them this way—they are meltingly tender and mild in flavour.


  • 4 medium-sized leeks
  • ozs (45 g/generous ¼ stick) butter
  • 1 tablesp. water if necessary
  • salt and freshly ground pepper
  • chopped parsley or chervil


Cut off the dark green leaves from the top of the leeks (wash and add to the stock pot or use for making green leek soup). Slit the leeks about half way down the centre and wash well under cold running water. Slice into ¼ inch (5 mm) rounds. Melt the butter in a heavy saucepan; when it foams, add the sliced leeks and toss gently to coat with butter. Season with salt and freshly ground pepper and add 1 tablesp. water if necessary. Cover with a paper lid and a close-fitting saucepan lid. Reduce the heat and cook very gently for 20–30 minutes approx., or until soft and moist. Check and stir every now and then. Serve on a warm dish sprinkled with chopped parsley or chervil.