If you frequent farmer markets,
you probably have seen them, maybe even mistaken them for green onions. The
difference is you cannot eat baby leeks uncooked. They can be sautéed, grilled or
roasted, but if you want tender eating, blanch them first. There is a fine line
between caramelized leeks and burned ones, so err on the side of caution rather
than burning them into a limp unappetizing mess. I must say I have not been
impressed with the treatment celebrity chefs give to leeks, baby or otherwise.
Burning leeks is like burning eggs, a culinary sacrilege. It comes from
impatient show off style cooking... like bulls in the china shop. I roasted my
leeks with Roma tomatoes. First of all Roma tomatoes are small and less likely to
flood the baking dish with tomato juice. Plus the short time in the oven
ensures they won’t brake apart, making it into a vibrant side dish.ROASTED BABY LEEKS
extra virgin olive oil for drizzling
baby leeks
Roma tomatoes, cut in half [optional]
salt to taste
1-2 garlic cloves, diced
- Preheat your oven to 400F.
- Wash the leeks and the tomatoes.
- Trim the leaks on both ends and peel back the top layer.
- Drop into fully boiling water for 2 minutes.
- Cut the Romas in half.
- Sprinkle a baking dish generously with olive oil
- Arrange the leeks and the tomatoes in the dish.
- Add the garlic and sprinkle with salt and more olive oil.
- Bake in the preheated oven for 20 minutes.
