"Here's what you do with leeks."

June 13, 2014

from Parsnips Aplenty.

 

Those little pieces of green fell apart in sweet heaven, matching the salty cheese in a pragmatic, blissful way. Beauty, I knew thy name, and it was leek!

 

Here’s what you do with leeks. Hack off the dark green parts. Set those aside to toss into whatever stock you happen to be making at the time. Split the rest of the stalk lengthwise and rinse out any dirt from between the layers, if you see it. Carefully toss them in oil, salt, and pepper, and lay them out on a rimmed baking sheet, cut side down. Put them in a 375-degree oven and leave them there until they are soft and golden brown. Serve and realize that “allium” and “candy” actually do go together.

 

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