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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

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30 Mins recipe Veg


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