Melted leeks are a delicious side dish and a great addition to big holiday meals. A small portion of leeks packs a big flavor punch when added to heavier dishes like mashed potatoes and dressing.

Melted leeks are super simple to make (recipe at the bottom) and can be made ahead and reheated or served at room temperature, so perfect for holiday meals! You can serve them alone, as a side dish, with your turkey or ham, macaroni and cheese, lasagna. Just a spoonful will add a nice pop to your holiday dishes, kind of how cranberry sauce adds a little zing.

I topped some mashed potatoes with melted leeks and sage brown butter, it really elevated plain mashed potatoes. You could do the same with dressing. I didn’t mix the leeks in because some people/kids might not want leeks but you could mix them in if you like. Plus, I kind of like how it looks.

Below photo is a simple appetizer-melted leeks and cheese on small bite size pieces of buttered toast. Sort of a deconstructed French onion soup. This would travel really well if you need to bring an snack or appetizer to a friends house.

Melted leeks are simple and fast to make. You’ll need;

• 3 or 4 large leeks
• 3 tablespoons of butter
• 3 tablespoons of olive oil
• a splash of water, broth or white wine
• salt and pepper to taste

Clean your leeks and slice them into rounds.

Add the leeks and the rest of the ingredients to a pan and cook on a medium low heat with the lid on for 20-30 minutes.

You don’t want them to brown, just collapse and ‘melt’.

Taste the leeks and see if you want them softer or if they need more salt or pepper. Depending on what you are eating these with you dress them up further and add a splash of cream or some parmesan cheese, maybe lemon zest?

Thanksgiving is my favorite holiday. I can’t wait to use some of my CSA bounty in our Thanksgiving Feast. Leeks will be somewhere on our menu. Hope they make it on yours too.

Have a great week.

Mo