Archive for December, 2013

Oven Roasted Caramelized Leeks

Monday, December 23rd, 2013
Raw Chopped Leeks

Raw Chopped Leeks

We had another abundant harvest of leeks.  A full garden bed of 300 leeks is a bit much for just the two of us but it forces me to be more creative in my storage and cooking.  They do store fresh for 3 to 4 weeks, washed and bagged in the refrigerator.  I also slice and store raw leeks in the freezer for use in soups, stews and rice.

For caramelized leeks it takes about a half hour to brown the leeks in a cast iron frying pan but, I decided to try the oven method.  I knew it would take longer, but I wouldn’t be constantly stirring them.

Here’s how:

Carefully wash and slice enough leeks to fit in your broiler pan or baking dish.  Toss with 2-3 T. olive oil, salt and pepper.  Spread out in pan and roast for about 2 hours at 300 degrees.  Stir or mix about every ½ hour bringing the outer edges of browned leeks into the center of pan.  Experiment with the oven temperature.  The second time I made these the leeks were roasted for about an hour at 350 degrees.  You will have to stir them a little more often, every fifteen minutes, so they don’t burn or get too crispy.

I used part of the finished product in my wild rice bread stuffing and froze the rest in small containers – ready for whatever I choose to make.

Let us know what other uses you come up with!

 

Caramelized Leeks

Caramelized Leeks