In the past, when I have bought leeks, they have sat in my refrigerator until they turned brown, moldy and emitted a disgusting juice that my husband would clean up. That’s the not-so-pretty truth. I’ve wanted to try them, have bought them and then haven’t done a thing with them. Sad, but true.
Until now, that is.
The worst part isn’t that I let produce sit in the refrigerator until it rotted. No, sir, though that is a bad thing in of itself. The worst part is that when I finally make them, I discovered that I really like leeks. Go figure. They have a somewhat sweet flavor with a mild onion-y flavor. It’s more of a hint of onion flavor, really. Mmmm.
I wasn’t sure how to cook them, so I stuck with an old standby: roasting. This ultra-simple preparation really lets the natural flavors of vegetables shine. The result was fantastic and worth the effort. I can’t wait to try leeks in other dishes now!
- 4 leeks, tough outer leaves removed
- 1 tbsp olive oil
- sea salt
- ¼ cup grated Parmesan
- Preheat oven to 400 degrees.
- Cut leeks into 2 inch pieces and split down the middle. Place in a water bath to remove dirt.
- Remove leeks to an oven safe pan, shaking excess water (you want them to retain some of the water though).
- Drizzle with olive oil and salt. Place in oven and cook for 30 minutes.
- Toss leeks. Top with Parmesan and cook for another 15 minutes.
- Serve immediately.