Guest guest Posted December 7, 2000 Report Share Posted December 7, 2000 These really do taste a lot like asparagus! * Exported from MasterCook II * Torquato's Roast Leeks Recipe By : Red, White and Greens/Faith Willinger Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Italian Vegetables Thanksgiving Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds trimmed leeks 4 quarts water fine sea salt 2 tablespoons extra virgin olive oil 1 tablespoon minced Italian parsley freshly ground pepper Cut large leeks in half lengthwise. Split smaller leeks three quarters of length, leaving 2 inches of the bulb end intact. Rinse the leeks carefully to eliminate all dirt. Bring 4 quarts of water to a rolling boil, add salt and leeks, and blanch for 4-5 minutes or until just tender. Remove the leeks with a slotted spoon and refresh in cold water. Squeeze the leeks, then blot with paper towels to remove excess water. Put the leeks in a large nonstick skillet, drizzle with extra virgin olive oil, and shake the pan to coat the leeks with the oil. Cook over high heat, turning the leeks until lightly browned. Season with salt and pepper, sprinkle with parsley, and serve hot at room temperature. - - - - - - - - - - - - - - - - - - NOTES : " Roast them like asparagus, in a pan with oil " was the extent of Torquato's recipe, too easy to ignore. Mediterranean cooking expert Paula Wolfer suggesting blanching the leeks first, then pan- roasting them, which shortens cooking time and yields more tender leeks. Quote Link to comment Share on other sites More sharing options...
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