November – Palm Tree Leeks

I’ve never been impressed by leeks unless they are in a potato leek soup. Generally, give me onions or scallions or shallots. That is until I saw this unusual recipe in Nothing Fancy: Unfussy Food for Having People Over by Alison Roman. Alison is a regular contributor to the NT Times food section and this is her first cookbook. She shared my opinion, having ignored them for years.

She says “Here, leeks sizzle in a spicy olive oil mixture, the wild tendrilly ends crisping up like they have been deep fried, looking like an extremely festive and delicious party decoration. The pale green centers become creamy and tender.”

This is preparing leeks in an entirely different way! In a way it’s like roasting kale, who would have believed you could take this vegetable and turn it into delicious chips even the youngest child would love. Even better, they look like palm trees which is really a hoot.

Spicy Caramelized Leeks with Fresh Lemon

Spicy Caramelized Leeks with Fresh Lemon

Ingredients:

  • 4 large leeks, dark green parts removed, washed and halved lengthwise with roots still intact
  • 1/3 cup olive oil
  • 2 tablespoons harissa paste
  • Kosher salt and freshly ground pepper
  • 1/2 fresh lemon, seeds removed and finely chopped (I used a preserved lemon, white center removed and rind scraped, then the rind finely chopped)

Method:

  1. Preheat the oven to 450 degrees F
  2. Pace the leeks cut side down and, without cutting through to the root, slice them lengthwise into 1/4 inch strips. They will look like a palm fan. Place the leeks on a parchment lined half sheet pan or baking dish.
  3. Whisk the olive oil and harissa paste together, then massage into the leeks, getting into all their layers. Season with salt and pepper and lay them straight-ish.
  4. Roast, without disturbing too much until they start to fry and sizzle and brown at the ends about 20-25 minutes.
  5. Remove from the oven and transfer to a serving platter. Top with the lemon and flaky salt before serving.
Leeks

Palm Frond Leeks

Roasted Leeks

Roasted Leeks

You can roast these several hours ahead of time, they won’t loose their crispness. Cover them at room temperature. There is no need to reheat them unless you want to.

Crispy Leeks

Crispy Leeks

This is such an interesting twist on preparing an often ignored vegetable that I think the folks over at Fiesta Friday #302 will enjoy it. Fiesta Friday is a virtual blogging party hosted each week by Angie, this week it is co-hosted by none other than myself. Please do click on the link to read blogs from around the world of food, crafts, and travel.

 

10 thoughts on “November – Palm Tree Leeks

  1. wow. well this is new to me. thanks, I think! In the past I’ve steamed leeks and served them with a Creole vinaigrette – warm – and they’re really wonderful like that. I’m going to print this crazy recipe!

  2. Pingback: Fiesta Friday #303 - Fiesta Friday

  3. All i can say is this is genius!! Leeks are really pricey here and i seldom use them but when they’re a feature, it makes it seem more worthwhile, somehow, than when they’re buried in a recipe!!

    Mollie

    • I know, they are usually buried in a recipe or under a cream sauce. This was a fun and delicious way to feature them. Happy Thanksgiving Mollie.

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