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Roasted baby leeks with thyme

Roasted baby leeks with thyme


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Roasted baby leeks with thyme

A lovely late-spring to summer side

  • Germany
  • Netherlands
  • UK

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A lovely late-spring to summer side

Serves 4

Cooks In20 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 76 4%

  • Fat 5.6g 8%

  • Saturates 0.8g 4%

  • Sugars 2.8g 3%

  • Salt 0g 0%

  • Protein 2.2g 4%

  • Carbs 4.1g 2%

  • Fibre 2.9g -

Of an adult's reference intake

Ingredients

  • 20 baby leeks
  • olive oil
  • red wine vinegar
  • 1 teaspoon chopped fresh thyme leaves
  • 2 cloves garlic , peeled and sliced

Recipe From

Cook with Jamie

Method

  1. Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften - this is called blanching. Drain them well (if there's too much water in them they won't roast properly) and toss in a bowl with a good lug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!


Watch the video: Gordon Ramsays Top 5 Fish Recipes (May 2022).


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