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.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.