I have on rare occasions made leeks vinaigrette and potato leek soup. But now that I have discovered roasted leeks, I am addicted to them:
*Slice off dark greens
*Lovingly peel each layer
*Gently wash and dry, and lay the curled leaves in a pan.
*Spritz with olive oil and salt, pepper, basil and oregano.
*Roast until they slither across the pasta (or plate) like caramelized snakes.
And feel completely noble eating them because leeks are one of the healthiest vegetables in the world.
Certainly was delicious, and cleaning up after dinner was not so bad either.
Liz Perwin said:
I love leeks too! Can’t wait to try this recipe. Looks delicious.
Anita seyler said:
I think I was the first in the family to use leeks. My famous quiche. But this looks so yummy I can t wait to be in my new kitchen to make this dish
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