Roasted Baby Leeks With Thyme Recipes

ROASTED LEEKS

Steps:

• Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
• Wash leeks: Wash the leeks. Trim and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well. Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart and rinse under running water until all the dirt is removed.
• Cut leeks: Cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long. Place the leek pieces in a roasting tin.
• Season: Whisk together the oil and the spices. Pour over the leeks and massage well with your hands to make sure that all the leeks are coated in oil.
• Roast the leeks for about 40 minutes. Start checking after 25-30 minutes, about every 5 minutes or so; the roasting time depends on the thickness of the leek halves and your oven. When done, the roasted leeks should be tender easy to pierce with a fork.
• Remove the outer leaf before serving. Sprinkle with chopped parsley and serve as suggested above.

BRAISED BABY LEEKS

Steps:

• Wash and trim the ends and roots of the baby leeks. Heat a knob of butter in a large frying pan, and add the leeks. Roll them around to coat them in the butter.
• Add the chicken stock, bring to the boil, then turn down to a simmer and add the thyme. Cook for 20 mins or until tender. Serve with a sprinkling of thyme leaves.

BUTTERY LEEKS WITH PARMESAN AND THYME

Steps:

• Preheat oven to 400°F. Trim dark-green tops and root ends from leeks and discard; halve lengthwise. Remove thick, tough outer layers (2 to 4 total, depending on size), discarding or reserving for another use. Thoroughly wash and drain leeks, keeping them intact. Arrange in a snug single layer, cut sides up, in a broiler-safe baking dish or skillet.
• In a small saucepan, boil wine 30 seconds. Add broth and return to a boil; season generously with salt and pepper. Pour mixture over leeks, then sprinkle with butter and thyme. Cover dish with parchment-lined foil.
• Roast 45 minutes. Uncover and continue roasting until leeks are very soft and broth mixture is reduced by half, 20 to 22 minutes.
• Switch oven to broil. Sprinkle leeks with cheese. Broil 6 to 8 inches from heating element until bubbly and browning in places, 3 to 5 minutes. Serve warm, with some of braising liquid.

ROASTED LEEKS

Steps:

• Prep: Preheat oven to 400°F (204°C).
• Cut: Remove the dark green portion of the leeks, then cut in half lengthwise (you can cut off the longer roots, but keep the main root bulb intact). Rinse each half well under cool water to remove any dirt that may be lodged inside the leek.
• Flavor: Place leeks cutside down in a large casserole dish. Drizzle with oil and sprinkle with salt and pepper, rubbing to evenly coat.
• Cook: Cover the pan with foil and cook for 10 minutes. Remove the foil, flip leeks cutside up, and sprinkle parmesan over them. Continue cooking uncovered for 15 to 25 minutes, or until leeks are tender.
• Serve: Serve leeks warm, optionally topped with lemon zest or your favorite spices.

BUTTERED LEEKS

Steps:

• The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
• To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.

CREAMED LEEKS WITH BACON & THYME

Steps:

• Heat the vegetable oil in a frying pan over a medium-high heat. Fry the bacon for 5 mins, then turn down the heat, add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins, then stir in the thyme leaves, cheddar and season.