I’m not sure why I don’t get leeks more often. Leeks have a mild onion flavor, and make a nice side dish. My original plan was to use the leeks as part of a quinoa dish, but I was running out of time. Instead, I just roasted them and added some lemon and dried cranberries.
I tried out some of the techniques I’ve learned in my food photography class when taking this picture. What do you think?
- 3 large leeks
- ¼ cup olive oil
- pepper to taste
- juice of ½ a lemon
- ⅓ cup dried cranberries
- Preheat oven to 425 degrees.
- Cut leeks in half lengthwise, then into ¼ inch slices. Place the leeks in a bowl, rinse and drain. Repeat until water is clear. Drain thoroughly.
- Combine leeks, oil, and pepper. Pour into baking sheet with raised rim. (You will probably need 2 sheets.) Roast at 425 degrees until they begin to brown and crisp, about 20-25 minutes.
- Combined roasted leaks with lemon and cranberries.