We dined with friends several weeks ago and the hostess served these simple yet delicious Avocado Oil Roasted Leeks with the meal. They were a perfect texture with a soft body complemented by just enough crispy browned edges, and what an amazing flavor.
We love leeks around our camp, using them in a number of soups and stews, as well as my wife’s favorite boeuf bourguignon recipe (I don’t think we’ve posted that one yet, I’ll make sure we get that done before the holiday week upcoming…)
These couldn’t be more simple to do, though with a two-hour cook time, you’ll need to plan ahead a bit. And by the way, our hostess had prepared these with a very nice olive oil, though we’ve since made them with avocado oil (both for taste preference and avocado oil’s much higher smoke point).
By the way, the oil remaining after cooking makes an amazing contribution to your next vinaigrette…
8 leeks, white and pale green sections, split lengthwise
1/2 cup good avocado oil (maybe a little more)
Good salt
Throw a rimmed baking sheet in the oven and preheat to 400.
Prep your leeks, minding to use only the white and the pale green stem sections; cut them in half lengthwise and wash thoroughly to remove the sand and grit. Take care to pat them as dry as you can after washing.
Now toss with the avocado oil and season generously with your favorite salt.
Pull the hot baking sheet from the oven, arrange the leeks cut side down on the hot sheet, then cover loosely with foil. Throw them back in the oven, reduce the heat to 300, and leave them alone for an hour and 20 minutes. Check at that point to see if they’re tender and lightly browned; they might need another 10-20 minutes.
Now remove the foil and turn the leeks cut sides up; turn the over up to 400 and slide the leeks back in until they’re golden brown and the tops (cut sides) look a little crispy.
Save that oil by the way, it’s great for roasting vegetables or making a flavorful vinaigrette…
Enjoy.
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