Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.

If you are looking for New York City Grocery Delivery please click here.


Join our mailing list to receive 10% off your first order!


Kitchen Notebook

September 24, 2020

Roasted Leeks with Gremolata

30 Mins

  • 1 bunch Leeks, white and pale-green parts only, halved lengthwise with some root attached
  • 1/4 cup roughly chopped Parsley
  • 2 Tbsp Olive Oil
  • 1 Lemon
  • 1 Garlic clove, peeled and minced
  • ⅓ cup any Nut of your choice (optional)
  • Sea Salt and Pepper

Preheat oven to 450 degrees.

Trim leeks and remove darker green tops--but don’t throw them away. Keep tops to use in soups and stocks. Cut white part of leeks in half lengthwise and rinse well;  cut into 2-inch pieces. Lay leeks on a sheet pan and drizzle with 1 tablespoon olive oil. Roast 20 minutes until soft and beginning to brown. 

To make gremolata, combine parsley, garlic, remaining olive oil and juice and zest from 1 lemon. Roughly chop nuts and place in small pan. Toast nuts in oven until they smell nutty. 

Remove leeks from oven; transfer to a serving platter; drizzle with gremolata and sprinkle with chopped toasted nuts; then, serve. 

30 Mins recipe Veg

Leave a comment

Comments will be approved before showing up.


30 Mins recipe Veg

More Recipes You Will Love