This time of year, we have an abundance of beautiful leeks. Enjoy the late spring flavor by slow roasting or grilling leeks.
Slow-Roasted Leeks (Adapted from Joy of Cooking)
1 ½ cups beef, chicken or vegetable stock
6 tablespoons butter, melted
salt and ground white pepper to taste
lemon juice to taste
minced fresh parsley, chervil, or tarragon
- Halve leeks lengthwise, trimming off the roots but leaving the base intact so most of the layers will hold together.
- In a large skillet add stock and bring to a boil. Add leeks and return to a boil. Cover and cook for two minutes, occasionally shaking the skillet. Drain (save the stock for soup).
- In a buttered 9 x 13 baking dish lay in the leeks cut side up and brush with remaining butter. Sprinkle with salt and white pepper to taste.
- Roast, uncovered until the leeks are easily pierced, 40 to 60 minutes, brushing occasionally with buttery juices. Serve hot sprinkled with pan juices blended with lemon juice and garnish with parsley, chervil, or tarragon.
Grilled Leeks (Adapted from: Joy of Cooking)
4 medium leeks (leave some greens on)
salt and pepper to taste
- Prepare a medium-hot charcoal fire or preheat the broiler.
- Halve leeks lengthwise, wash and pat dry.
- Place cut sides up on a platter and brush with olive oil, make sure the oil gets into the insides of the leaves.
- Season with salt and pepper to taste. Grill leeks, cut sides facing the heat, until lightly browned, about 7 minutes. Turn them over once and grill for a few more minutes. The exact time will depend on the heat of the fire. Take care not to burn them.
- When done remove to a platter and season with any of the following
- Extra-virgin olive oil, and finely minced fresh parsley or tarragon.
- Mustard butter
- Basic vinaigrette or French dressing