This leek recipe is excellent as a side dish to a roast, or with fish. Although leeks can be a bit stringy it’s worth it as the flavours of the leeks roasted with the parmesan, garlic and bread crumbs is delicious and leeks and Parmesan according to anti ageing doctors I have been reading about claims that they boost your bodies own collagen production which helps reduce wrinkles…who knows but it’s delicious anyway.
Makes 2-3 servings as a side dish
1 large slice of stale bread (I use sourdough)
1/4 cup olive oil
parmesan 2 big handfuls grated
1 clove of garlic minced
a sprig of parsley
salt and pepper to taste
Preheat the oven to 200c.
Trim the root end and cut off the dark green tough ends. Cut each leek in half length wise and wash under a cold tap to remove any grit.
Place them cut side down in a shallow metal baking tray with a cup of water and simmer for ten minutes on top of the stove. Carefully drain so you keep the leeks from falling apart, and try not to scald yourself.
With tongs, flip the leeks over so you have the cut side upwards and pour over the olive oil.
In a food processor, whizz the bread up till it’s crumbs. Tip into a bowl and add the garlic and parmesan and mix together with salt and pepper.
Spread the mixture over the leeks and place in the oven till tender and crunchy on top (about fifteen minutes) if the leeks start to get too dry add another splash of water down the sides) I chop the leeks into chunks before I serve them as their stringyness makes them hard to navigate.
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