These sweet and tender leeks are so easy to make and seriously delicious – especially with a crunchy garlic and parsley sourdough crumb to finish.
Serves: 4
INGREDIENTS
LEEKS
3 leeks, trimmed, sliced in half length and crossways
30 grams butter
SOURDOUGH CRUMB
2 slices sourdough, crust removed
1 clove garlic,finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon olive oil
sea salt
METHOD
Preheat the oven to 180°C regular bake.
Leeks: Place the leeks cut side up in a large ovenproof pan. Add the butter and enough water to just cover the leeks. Simmer gently until the leeks are tender, roughly 15 minutes. Place the leeks in the oven and bake for about 20 minutes, or until golden.
Sourdough crumb: Toast the sourdough then blitz into a fine crumb. Place in a bowl and mix through the garlic, parsley, olive oil and sea salt.
To finish: Scatter the breadcrumb mixture over the leeks and return to the oven for 5-10 minutes, or until golden and crisp.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!