The leeks’ delicate flavor deepens as they cook, becoming sweet, robust, and complex. Leeks can be gritty, so wash them well before cooking.
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.
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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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