The leeks’ delicate flavor deepens as they cook, becoming sweet, robust, and complex. Leeks can be gritty, so wash them well before cooking.
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Make Ahead Tips
The leeks will keep in the refrigerator for up to 3 days.
Make a light lunch: Chill, drizzle with mustard vinaigrette, and serve with a softly boiled egg and a piece of rustic bread.
Layer for an appetizer: Slice lengthwise into a few pieces, drizzle with fresh lemon juice, sprinkle with coarsely chopped parsley, and serve layered with fresh mozzarella.
Use to top fish: Coarsely chop and spoon over pan-seared striped bass or halibut.
These are wonderful! They are even better the next day. I removed the dry top layer and reheated them at 400 for 30 minutes, covered. They became more caramelized and delicious. They're also good chilled with a vinaigrette as suggested.
I love this recipe i have made it 5 or 6 times, its an easy recipe for weekdays and great for brunch the following day.
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