HOW COOK LEEKS RECIPES

Steps:

• Remove the roots and outer layer of the leeks. Place them neatly next to each other on a chopping board. Cut off the green(er) and tougher leaves and discard or put them aside for another recipe. Chop the light green and white leek stalks into 4 even pieces. Then wash the leeks thoroughly (sand between your teeth while eating is most unpleasant and unappetizing). Drain them for a few minutes.
• Transfer the leek stalks back onto the chopping board and cut them all lengthwise. Make sure the layers of leek stay into place.
• Heat a bit of olive oil in a non-stick pan (one you can put in the oven) over medium heat. Season lightly with pepper and salt. Add the leeks cut side down and then turn the heat up high. Push the leeks back into place using a spatula if they start to move because of the heat. Brown the leeks for 3 minutes.
• In the meantime warm the vegetable stock over medium heat and add the chopped garlic. After 3 minutes turn the leeks using 2 forks. They should be browned a little. Remove the pan from the heat and pour in the warm vegetable stock and garlic. Then season with a little bit of pepper.
• Put the pan in a preheated oven at 356°F (180°C) for 40 minutes. Regularly check if the leeks need an extra splash of water to prevent them from burning. Turn off the heat but let the leeks rest in the hot oven for another 20 minutes. Carefully remove the pan (watch out, it’s hot!).
• Transfer the braised leeks onto a clean plate. Sprinkle with a last pinch of salt and extra olive oil. Serve.

Steps:

• Preheat the oven to 425 degrees F. Adjust the oven rack to the middle position
• Place the halved leeks into a pan of water and, using your fingers, just move them around a little bit, allowing the water to run through the layers and remove the sand/grit. Give them a final rinse under running water and then dry them on paper/kitchen towels.
• Using the tip of your knife, slice the deep green fronds of the leeks into a few thinner strands, creating a wilder, more palm-like effect (you can skip this, I just like the way it looks and you get more crunchy parts).
• Coat the leeks, as thoroughly as you can, with olive oil and season with salt and pepper all over. Place them in/on a large roasting pan or sheet pan and roast until very golden brown on the tops and nice and buttery/tender toward the root ends; about 20 to 25 minutes.
• Enjoy either warm or at room temperature. These will hold their crunch even after they’ve come down to room temp, so you can make them ahead/in advance of your planned meal time, if you like. They will, however, lose their crunch after refrigerating.