Char-grilled leeks

Char-grilled leeks

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

These make a nice alternative vegetable dish. I like them with steak or simple roast tomatoes and bread.

Ingredients

Quantity Ingredient
400g leeks
light olive oil

Method

  1. Place a griddle pan over a medium-high heat, or light a barbecue and allow the coals to become white hot, then to cool down a little. Take the leeks and trim the dark green tops and roots (save them for stock). Cut the rest of the leeks in half along their length from top to bottom. Wash, allow the water to drain, then roll the leeks in light olive oil and season with salt. Place them in the hot griddle pan. Cover with a frying pan to keep them tight to the grill and create some steam. When the leeks have charred with some black spots, turn them and char the other side equally. Cut into 3–5 cm pieces to serve.

Variations

  • Leek risotto: Fry 1 finely chopped onion gently for five minutes in light olive oil with 1 crushed garlic clove. Add 300 g pearled spelt grains and fry for another two minutes. Add 1 quantity char-grilled leeks, stir and cover with white wine. Bring to the boil, always stirring. As the wine evaporates, replace with boiling vegetable stock or water. Repeat for about 25 minutes while the spelt cooks through. Finish with a generous grating of parmesan and a knob of butter. Serves 4–6.

    With blue cheese and watercress pesto: Try serving leftover char-grilled leeks with puréed watercress pesto, made with walnuts instead of pine nuts, and with a little blue cheese added, to taste.

Storage

  • The leeks will keep for four days in a sealed container in the fridge.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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