![]() Place in the oven and cook until the leeks are completely tender and easy to pierce with a fork, about 45 minutes. Sprinkle the leeks evenly with salt, and then cover the baking dish tightly with aluminum foil. In a small bowl or measuring cup, stir together the olive oil, wine and water.ĭrizzle this mixture over the leeks, and nestle the thyme sprigs evenly among the leeks. I usually use a dry/neutral Pinot Grigio, but whatever you use, just make sure it isn’t too sweet or fruity or it will overpower the leeks. ![]() Get some fresh sprigs of thyme, good quality extra virgin olive oil, and a dry white wine. ![]() I don’t have a square baking dish, so I made them fit in this 7 x 11 dish. Place the leeks, cut-side down, in a single layer in a baking dish large enough to fit them all snugly (an 8-inch square dish should work well). Start by trimming and thoroughly cleaning the leeks. Variations: mix things up a bit by substituting any of the flavored extra virgin olive oils at The Olive Grove. Remove the thyme sprigs and serve the leeks warm or at room temperature. Remove the foil and continue to cook until the leeks are caramelized, about 15 minutes more. Cover the baking dish tightly with aluminum foil.Ĭook the leeks until they are completely tender and easy to pierce with a fork, about 45 minutes. In a small bowl or measuring cup, stir together the olive oil, wine and water drizzle this mixture over the leeks. Nestle the thyme sprigs evenly among the leeks. Preheat oven to 375☏ and place a rack in the middle position. Go ahead, I dare you.Ģ lbs leeks (about 5 medium), white and light-green parts only, halved lengthwise and washed well (see my Quick Tip for prepping leeks) Try this easy and tasty way of preparing leeks and just see how long you can make them last. ![]() They were so tender and full of flavor that I just couldn’t stay away. They never made it to my dinner table, though, because after sampling them fresh out of the oven, I kept going back and continued “sampling” them until they were gone. I first made these after seeing the recipe in an issue of Fine Cooking magazine. ![]()
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