Roasted Leeks

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Swing Swang

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Roasted Leeks
« on: November 25, 2009, 19:22 »
Just roasted some leeks - delicious.

I chop them up into 1.5" lengths, stand them on end, drizzle with olive oil, sprinkle seasoning over the top and roast for about an hour at 180C, turning them over half way.

Yum yum,

SS

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sunshineband

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Re: Roasted Leeks
« Reply #1 on: November 25, 2009, 20:03 »
A little sprinkle of parmesan towards the end of cooking going well too  :D
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arugula

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Re: Roasted Leeks
« Reply #2 on: November 26, 2009, 07:18 »
Yum to both! Leeks are such a great ingredient  :).
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sunshineband

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Re: Roasted Leeks
« Reply #3 on: November 26, 2009, 08:02 »
I sometimes add a splash of white wine to them, standing up straight as Swing Swang does, and that is pretty good too. As you said Argy -- versatile :D

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Swing Swang

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Re: Roasted Leeks
« Reply #4 on: November 26, 2009, 08:37 »
Oooo - I like the idea of white wine, sounds like a healthier alternative to oil. Will have a harder time getting the cheese through as the 'healthy option' though - Time to invite people round for supper (complete free reign in the kitchen).

SS

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sunshineband

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Re: Roasted Leeks
« Reply #5 on: November 26, 2009, 18:28 »
Oooo - I like the idea of white wine, sounds like a healthier alternative to oil. Will have a harder time getting the cheese through as the 'healthy option' though - Time to invite people round for supper (complete free reign in the kitchen).

SS
As parmesan is so strong you can get away with just a little  ;)

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Aidy

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Re: Roasted Leeks
« Reply #6 on: December 03, 2009, 12:22 »
Thyme
This was made for leeks, oli oil, thyme, sea salt and black pepper. Yummy
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Swing Swang

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Re: Roasted Leeks
« Reply #7 on: December 03, 2009, 12:53 »
Thanks Aidy - should still be plenty of herb in the garden - SS

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catllar

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Re: Roasted Leeks
« Reply #8 on: December 03, 2009, 14:40 »
Was in a restaurant in Spain on Friday and ordered a plate of "grilled vegetables" A beautiful dish of grilled aubergine, red and yellow peppers, tomatoes, courgettes and asparagus - so far so good - but along side this was an enormous random grilled leek  about 6inches long  by 2 inches across ( we are not talking baby veg here - it would have made a good soup all by itself) - Let me tell you - DO NOT GRILL LEEKS cos you can't get a knife into them. I chased the b....r all over the plate and had it cornered halfway across the table before I decided I really didn't care that much. I think I'll pass them your recipes for roasted ones - they are much more sensible!

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GrannieAnnie

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Re: Roasted Leeks
« Reply #9 on: December 03, 2009, 14:46 »
On the odd occasion that my Brian cooks leeks, he boil them! yuk!  I slice them up, put them in a pan with a little butter or polyunsaturate stuff, cover and just simmer them gently.  The juices come out and they steam, add a little black pepper!  Luverly!!!!

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arugula

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Re: Roasted Leeks
« Reply #10 on: December 03, 2009, 14:57 »
On the odd occasion that my Brian cooks leeks, he boil them! yuk!  I slice them up, put them in a pan with a little butter or polyunsaturate stuff, cover and just simmer them gently.  The juices come out and they steam, add a little black pepper!  Luverly!!!!

Yup Grannie, that's how I'll often do them. Great accompaniment (sp?) or base for a bit of a sauce/gravy. Nice mixed through pasta with some turkey meat and a bit of parmesan   :)

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sunshineband

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Re: Roasted Leeks
« Reply #11 on: December 03, 2009, 16:45 »
Leeks done Like Grannie Annie's, then tipped into an overproof dish with a slop of cream and a grating of parmesan, then baked for 20 mins are great --- not too often mind  :D :D



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