When was the last time you had a leek? I love these little guys! A member of the onion family, leeks have a very mild onion flavor and when cooked they take on this beautiful buttery, creamy essence, yum! Just make sure you wash them very well since they grow in sandy soil and there is a lot of grit in them. We are only going to use the white part for this recipe. Make sure you reserve the green tops for another day. They can be used to flavor soups, stocks, what ever cooked onions are used for. I also use the greens to line a baking sheet and place fish, chicken, or meat on top when cooking. It adds a mild onion flavor, delicious. I think once you discover these amazing Alliums, like me, you'll be hooked. Enjoy!
serves 4
4 medium sized leeks, white part only (should only have about 2-inches of light green at top, leek should be 6-8 inches once green part removed)
4 cloves garlic, peeled and cut in half
4 Tbsp. butter
1 C. beef bouillon, hot
2 large Tbsp. Fennel fronds (in a pinch, fresh dill can substitute)
Kosher salt and fresh cracked black pepper
Preheat the oven to 375°F
Trim off root end of each leek, slice lengthwise. Wash under running water, gentle separating each layer to remove the sandy grit that hides inside. Reserve.
Using a tablespoon of the butter, grease the bottom of a baking dish or casserole. Place leeks in dish cut side up. Sprinkle cut garlic and fennel on top of leeks. Take the remaining butter and dot the top of the leeks. Season with salt and pepper. Carefully pour the hot bouillon around the leeks, only use enough so leeks are submerged halfway. Seal in foil and place in hot oven, cook for 45-50 minutes.
Remove from oven, carefully remove foil, serve and enjoy!
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