Roasted leeks are delicacy when the sweetness of the vegetable merges with salty bitter lemons and crunchy walnuts. As a sidedish it goes well with all kinds of meat and it can even be enjoyed on its own as an elegant vegetarian antipasti starter.
Leeks belong to the same family as onion and garlic, but the taste is mild and the white edible base has a softer structure than ordinary onions, making it very useful in soups and stews.
½ salted lemon
50 g walnuts
Clean the leeks thoroughly and cut off the green top
Slice a little green top and soak it in cold water
Boil the leeks for 5 minutes
Heat up a grill frying pan.
Drain the leaks and let them roast until they are nicely done.
Heat up olive oil in a casserole and stir fry the leek tops
Cut the salted lemon (rind only) into fine strips and mix it with the leek tops
Sprinkle leek tops and lemon rind over the roasted leeks along with some roasted walnuts.
Serve the roasted leeks as a side dish with roasted meat.
More uses for leeks