Roasted baby leeks with thyme
A lovely late-spring to summer side
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How to Clean LeeksGetting the Most out of Leeks | Cook's IllustratedEat like the French for a slimmer waistline? Skip the ‘magic’ leek soup{Tips & Tricks} Cooking with Leeks - How To: SimplifyA lovely late-spring to summer side
“Baby leeks have a lovely sweet flavour and when roasted become beautifully caramelised ”
Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
-
Calories 76 4%
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Fat 5.6g 8%
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Saturates 0.8g 4%
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Sugars 2.8g 3%
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Salt 0g 0%
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Protein 2.2g 4%
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Carbs 4.1g 2%
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Fibre 2.9g -
Of an adult's reference intake
Recipe From
Cook with Jamie
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Ingredients
- 20 baby leeks
- olive oil
- red wine vinegar
- 1 teaspoon chopped fresh thyme leaves
- 2 cloves garlic , peeled and sliced
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Method
- Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften - this is called blanching. Drain them well (if there's too much water in them they won't roast properly) and toss in a bowl with a good lug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited
