Roasted Leeks
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Leeks are a great winter vegetable because they have a long season and actually taste better (sweeter) after the first frosts. Fresh, young leeks are small enough to roast whole. Larger, later-season leeks should be sliced first. This recipe is creamy and easy. |
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Ingredients
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Serves 4
- large leek or 1 medium leek per person
- 1 tablespoon olive oil
- 100g grated Cheddar
- See variations for optional cream
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Method
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- Pre-heat the oven to 180 C.
- Trim the root off the leeks and trim the leaves, if they're looking a bit dry.
- Slice down the middle of the leek and wash them well under running water. "Fan" the layers, to wash out any trapped mud or grit.
- Slice into 2 cm slices and shake in a colander, to make sure they're dry.
- Toss the leeks in a bowl with the oil, to make sure they are well coated.
- Put in an oven-proof dish and top with the grated cheese.
- Roast for 20 minutes, until the leeks are soft and the cheese is bubbling and lightly browned.
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Time From Cupboard-To-Table
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30 minutes |
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Notes & Variations on
Roasted Leeks
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For an even creamier version, mix 3 tablespoons of double cream with the olive oil, before adding the leeks.
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