- 6 large leeks
- 2 tablespoons olive oil
- 1 cup vegetable broth
- salt and pepper
Preheat oven to 400°. Trim root ends and dark green leaves from leeks. Slice leeks in half lengthwise and rinse well (keeping layers of leeks together). Dry thoroughly.
Brush a baking dish with olive oil. Place leeks in the dish and brush leeks with remaining olive oil. Bake for 20 minutes. Add broth and cover lightly with foil. Bake until leeks are tender, about 10 minutes. Season with salt and pepper.
About this recipe
BEER PAIRING courtesy of Chuck Skypeck, Boscos Brewing Co. and Ghost River Brewing — Leeks need a sweet, malty beer to serve as a counterpoint to the flavors of this onion. Serve this dish with Anchor Steam Beer from San Francisco, CA.
WINE PAIRING courtesy of Wine Market, 4734 Spottswood — The subtly floral white wines of Austria will echo the delicacy of the finished flavors of braised leeks. Hoepler Gruner Veltliner, Burgenland, Austria, 2009 $15 Domaine Wachau Gruner Veltliner, Wachau, Austria, 2007 $18