Tuesday, January 26, 2010

A Little Aside: I've Been using a Lot of Leeks and Carrots lately

Just noticed that, after reading over several posts. What can I say, I go on binges. There are a lot of leeks at the grocery store right now, and they aren't super expensive. Roasted leeks are delicious:

Split them in half, wash them well to remove grit, and pat them dry. Preheat your oven to 450. Lay them out on a rimmed cookie sheet and sprinkle with oil, sea salt and pepper. Roast until they are all wilty and tender - about I don't know - just check them after 15 minutes let's say.

These are really good with all sorts of things, or even as an appetizer: piled into a big bowl with another drizzle of good olive oil, a fork and a very thinly sliced baguette on the side.

No comments:

Post a Comment

What are you having for dinner tonight?