Roasted leeks in the oven are a delicious side dish that is so easy to prepare!
This recipe for roasted leeks requires only a little melted butter and Parmesan to transform them into a salty side or an elegant first course.
- Taste: Sweet, mild and buttery with a pinch of walnuts from the Parmesan.
- Skill level: Super easy! Perfect for beginners or for anyone who loves simple and tasty dishes.
- Swap: Exchange the Parmesan for Gruyère for a richer flavor or use olive oil instead of butter for a lighter option.
4 easy ingredients
Leeks: Choose fresh stems and sales with a full and white base and green leaves.
Sauce: The real butter will be added to the caramelization of leeks while cooking. The Parmesan completes the onion flavor. Garlic powder, dry rosemary, oregano or thyme will add salty flavor to melted butter.
Our favorite variants:
- For a lighter version, use olive oil instead of butter.
- Remove the flavor with a spritz of lemon juice or sprinkle with lemon zest before serving.
- Try adding cauliflower peaks, small whole mushrooms and sliced peppers. If you use potatoes and sliced carrots, add them to the water with leeks to passage 3.
How to prepare leeks
Fresh leeks often contain dirt or grit between their densely packaged leaves, so wash them is important. Cut a slice from the white base and to the green part in which the leaves begin to become darker and more resistant. Cut the stems half vertically and rinse under cold running water while the layers came to the fan to remove any particles.
How to roast leeks
- Clean the leeks and cook over low heat in the water until it softens.
- Season the leeks and season with melted butter and Parmesan (complete recipe below).
- Cook until the leeks are tender and golden on the edges.
Remaining leeks?
- Store the leeks remained in Parmesan in an airtight container in the refrigerator for a maximum of 3 days. Reduce them under the grill with a small extra Parmesan before serving.
- The leftovers can be cut and added to an quiche, an omelette or abundant vegetable soup.
- Freeze portions in bags with zipper for a maximum of one month and defrosting in the refrigerator. They will not be so stopped, but you can still use them in other recipes.
Our favorite roasted vegetables
Have you tried this recipe for roasted leeks? Make sure to leave a comment and an evaluation below!
Roasted leeks
The roasted leeks in the oven with butter and Parmesan are soft and salty, making a perfect appetizer or combination with meat appetizers.
Prevent the screen from becoming dark
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Preheat the oven to 400 ° F.
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Cut the peaks of the root and dark green from the leeks. Cut the longitudinal half and wash between the layers to remove dirt/debris.
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Place the leeks cut down in a safety pan with ½ cup of water. Cover and cook over low heat on the top of the stove on bass for about 5 minutes or until they are tender.
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Drain any water and turn the leeks turn up to be cut upwards.
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Sprinkle with salt and pepper. Sprinkle with melted butter and Parmesan. Cook for 25-35 minutes or until the leeks are tender and golden.
Refrigerate the leftovers for a maximum of 3 days or freeze in bags with zip for a maximum of one month. After defrosting, the flavor is still good, but the consistency is not optimal for a side dish, so use them in casseroles, soups or stews.
Calories: 125 | Carbohydrates: 8G | Protein: 2G | Fat: 9G | Saturated fat: 5G | Cholesterol: 24mg | Sodium: 168mg | Potassium: 106mg | Fiber: 1G | Sugar: 2G | Vitamin A: 1270Iu | Vitamin C: 7.1mg | Soccer: 103mg | Iron: 1.3mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, side dish
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