Catching up and a yummy roasted leeks recipe
Hi there. Goodness, it has been a whirlwind. In addition to being away for Spring break (college tours) I have been underwater at work, and the home improvement continues with the deck being painted this week. So my poor little blog has not been getting the attention it deserves. Hopefully, I will be able to share the kitchen cabinet reveal soon. If you missed the long process involved in picking the perfect white paint color for the cabinets, you can read that post here. We finally installed the new hood over the stove. While I could not use my stove for the last six weeks (due to no hood), I have been roasting everything. I am here to tell you that roasted leeks are delicious. Without further ado, here are a few fun facts about how super healthy leeks are and the roasted leeks recipe.
Are leeks good for you?
Like most vegetables, leeks are good for you. In fact, leeks belong to the allium family along with onions and garlic. Similar to these vegetables, leeks are a great source of vitamins A, K and C. They also have folate and fiber. Leeks have properties that fight heart disease and cancer as well as inflammation. Frankly, leeks have always intimidated me. I really did not know how to cook them other than in my best-ever Thanksgiving stuffing. I did quite a bit of research to learn how to cook them on their own. This roasted leeks recipe is adapted from Martha Stewart.
Roasted Leeks with Thyme
- Roasting pan
- 2 pounds leeks 6 to 8 small or medium sized
- 1/2 cup dry white wine I used Bota Box pinot grigio
- 1 cup low-sodium vegetable or chicken broth
- Salt and freshly ground pepper to taste
- 5 sprigs Fresh thyme (or add to taste)
- Preheat oven to 400°F. Trim dark-green tops and root ends from leeks. Cut leeks in half lengthwise. Remove thick, tough outer layers (2 to 4 total, depending on size). Thoroughly wash and drain leeks, keeping them intact. Arrange in a tight single layer, cut sides up, in a broiler-safe baking dish.
- In a small saucepan, boil the white wine 30 seconds. Add broth and return to a boil. Then season generously with salt and pepper. Pour the mixture over leeks and sprinkle with thyme. Cover dish with foil.
- Roast for 45 minutes. Uncover and continue roasting until leeks are very soft and broth mixture is reduced by half, 20 to 22 minutes.
- At this point you can sprinkle with some grated parmesan cheese or even add some butter if you like. Serve as a side or light main dish.