Wednesday, February 10, 2016
Monday, February 8, 2016
Leeks are delicious and really good for you. Until recently, I'd only really had leeks in soup. Oh what I was missing! Like most vegetables, roasting leeks concentrates their flavor and brings out their natural sweetness. All you need to add is the tiniest bit of salt and oil for a super yummy treat.
1 Tbsp Extra Virgin Olive Oil
1 tsp Miso Paste (can sub 1/4 teaspoon salt if you don't have miso)
2 Tbsp Shredded Hard Cheese (about 1/2 oz, I used Asiago)
Fresh ground pepper to taste
Preheat the oven to 325.
Chop the roots and tough leafy greens off the leek. Slice the leek stocks in half lengthwise and discard the outermost layer. Rinse any soil from between the outer layers.
Mix the EVOO and miso, then brush it onto the cut surface of the leek (if not using miso, brush with EVOO and sprinkle with salt). Slice the leeks crosswise into 2 inch sections and line them up on a parchment lined baking sheet. Sprinkle with pepper and cheese.
Bake for 40 minutes and enjoy.