Ok, so we didn’t just have leeks for dinner by themselves, but I did spend an hour making caramelized leeks with the two leeks we got from CSA. Leeks are big, tough, onion-like vegetables often found in winter CSA boxes. Most people know about potato leek soup, but beyond that are baffled by what to do with their leeks. We decided to caramelize them. Soft, sweet, and leeky, caramelized leeks can be put in the fridge for quick use in any kind of soup, sandwhich, or stirfry.
1. cut leeks into little pieces
2. sautee on low in oil or butter, a little sugar, and a little water so they don’t stick (add as needed)
3. They’re done when they’re small and soft, after about an hour
