From 0ea9d5d122cbd83b93509c1eb8bef796c93efc0f Mon Sep 17 00:00:00 2001 From: medusa Date: Wed, 21 Aug 2024 19:22:04 +0000 Subject: [PATCH] Add food_related/caramelized_leeks.md --- food_related/caramelized_leeks.md | 33 +++++++++++++++++++++++++++++++ 1 file changed, 33 insertions(+) create mode 100644 food_related/caramelized_leeks.md diff --git a/food_related/caramelized_leeks.md b/food_related/caramelized_leeks.md new file mode 100644 index 0000000..6dc6eed --- /dev/null +++ b/food_related/caramelized_leeks.md @@ -0,0 +1,33 @@ +# Slow Cooker Caramelized Leeks + +## Ingredients: +- 4-6 large leeks +- 3 tablespoons unsalted butter +- 2 tablespoons olive oil +- 1/2 teaspoon salt +- 1/4 teaspoon black pepper +- 1/4 cup water or white wine (optional) + +## Instructions: + +1. Prepare the leeks: + - Cut off the dark green tops and the root ends. + - Slice the leeks in half lengthwise. + - Rinse thoroughly under cold water to remove any dirt between the layers. + - Slice the leeks into 1/2 inch half-moons. + +2. Add ingredients to the slow cooker: + - Place the sliced leeks in the slow cooker. + - Add butter, olive oil, salt, and pepper. + - If using, add the water or white wine. + +3. Cook: + - Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. + - Stir once or twice during cooking if possible, but it's not necessary. + +4. Finish: + - The leeks are done when they're very soft and golden brown. + - If there's excess liquid, cook uncovered for the last 30 minutes. + - Taste and adjust seasoning if needed. + +Enjoy your caramelized leeks as a side dish, as a topping for meats or fish, or incorporated into other recipes like quiches or pasta dishes. \ No newline at end of file