Friday, February 26, 2010

Roasted Leeks with Parmesan Cheese

Yesterday was my sweetie's birthday, and I made one of his favorite dishes, this Chicken with White Wine and Mushroom Sauce. I also wanted to make a tasty appetizer for us to eat while the chicken was braising, and the leeks in my CSA share inspired me to try something new. Roasting the leeks really made them sweet and delicious, and I thought the Parmesan cheese added a nice nutty note to them.

I served this as an appetizer, but it would also make a great side dish for any roasted or grilled meats.

Roasted Leeks with Parmesan Cheese

3 Large Leeks, White and Light Green Parts Only
1 Tbsp Olive Oil
1 Tbsp Shredded Parmesan Cheese

Preheat oven to 350

Cut the leeks into 2-3 inch pieces, then halve them lengthwise. Put them cut-side down in a bowl of cold water to clean out all the dirt from between the layers. Go ahead and let them soak awhile, 10 minutes or more. Move them around in the water as necessary to get the dirt out. You can also slightly separate the layers and run them under cold water if you need to.

Pat the leeks dry and rub them with olive oil. (You may not need the whole tablespoon) Place them on a baking sheet cut-side up and sprinkle with salt. Roast until very soft and nice and brown, 30-45 minutes. Turn over (carefully) about half way through cooking time.

Remove to a serving bowl or platter and sprinkle with the parmesan cheese.

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