Thyme for Leeks

Happy Memorial Day to our U.S. friends. Isn’t it glorious not to have to work today! Mike, the kids and I are certainly enjoying it – even despite our dismal weather. In fact, Mike has had the smoker going since the wee hours. If that smokey aroma can’t lift your spirits I don’t know what will!

So while Mike tends to the smoker, it’s back to French recipes. Today we’re going to share with you the recipe for roasted leeks which we prepared to go with our coq au vin. Prior to making this recipe we had only used leeks in preparing soups and risottos. We had never made a dish that featured the veggie front and center, and we were eager to taste the results (Well, at least Mike and I were eager – they are veggies after all.).

First we sliced the leeks lengthwise, rinsed them down and gave them a bath. They are dirty little buggers, so don’t skip this step.Β leek bath

After they were good and clean, we placed them cut-side down in two small baking dishes, then tucked some fresh thyme sprigs throughout the dish. leeks and thyme

Next we whisked together some olive oil, Sauvignon Blanc and water with a touch of Fleur de Sel (sea salt). We were fortunate to have some authentic French sea salt from Anneli who lives in France and cooks some amazing French dishes over at Delicieux. The salt was our surprise gift in last year’s Secret Santa hosted by Charles at Five Euro Food (who also lives in France and has some great French recipes on his blog). fleur de sil

After whisking the wine and oil we poured it over the leeks and tossed on some minced garlic for good measure. garlic leeks

We then covered the leeks with foil and roasted them in the oven for 45 minutes at 375F. In the meantime, Mike and Miss A sliced some French baguette for us which we brushed with olive oil and toasted in the oven for about 10 minutes (with the leeks). French baguette

After the leeks finished roasting (and were tender to pierce with a fork), we tossed them in the broiler to brown for 2 to 3 minutes, watching them closely. Once done, we removed them from the oven and dusted them with Parmesan. Braised Leeks

To serve the roasted leeks we placed them on the slices of toasted baguette and drizzled a delightful dressing over the top. The dressing was a simple mixture of olive oil, Champagne vinegar, garlic, mustard, honey, lemon juice and salt and pepper.

As many of you know, I’m rather picky when it comes to vegetables. So when I say that I really enjoyed these, that’s saying something for a veggie dish. I gave them a solid 3 spoons. Mike liked them too, but being a less picky veggie eater than myself, he said he would have preferred asparagus and only gave them two spoons. leeks with garlic and parmesan

The leeks were sweet and tender, and they were absolutely delightful on the toast with the dressing. The toast brought some texture and the dressing, combined with the seasonings from the leeks made for that salty sweet combo. My feelings aside, they still tasted like vegetables, so they were not a hit with the kids. Miss A ranked them at 1 spoon and Mr. N at 0 spoons. They did eat the toasts up though. roasted leeks

As we mentioned, we served our leeks with our coq au vin for a deliciously French dinner. French dinner

Since we often feature these dishes and meals in an appetizing little set-up, today I thought you might enjoy a more authentic view this time. Our actual table is a bit less fancy than the photos (but no less delicious – most of the time). family table

And speaking of views, we’re going to join in Miss C’s backyard photo challenge. It has been so much fun to see the different backyard views from around the world. So here’s our little suburban backyard: backyard living

As much as I detest the suburbs, I do love our backyard space (and our neighbors!). This little area under our magnolia tree becomes our living room in the summer. On weekdays I often bring my work outside; and on the weekends, we play outside, read outside, get together with the neighbors for impromptu BBQ’s, and definitely eat outside. It’s by far the best part of our house. summer living room

Incidentally, Miss A and I also had the opportunity to visit Miss C’s backyard, and what a backyard it is! We had such a wonderful day and Miss A (and I) made some memories that will last a lifetime. We’ll share more on our visit to Farmy in a few weeks. Until then, we’re going to spend a few more weeks in France (well at least cooking from France) since we learned it’s such an integral part of our history. Besides, who wouldn’t want to stay in France! Yum! Cheers and enjoy the week. (Miss A certainly enjoyed playing with Ton Ton!)Miss C's backyard

Print this recipe: Roasted Leeks

57 thoughts on “Thyme for Leeks

  1. Sawsan@ Chef in disguise says:

    What a beautiful back yard Kristy. I remember when you posted about Mike building that play area for the kids πŸ™‚
    I keep telling my husband we need to buy a house with a garden (we live in an apartment). I love planting things and watching them grow. It is so refreshing

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  2. Geni - Sweet and Crumby says:

    What beautiful photos of such a nice place. Glad you get to enjoy the outdoors over the summertime. I can’t believe you got to visit the farmy. Miss A. must have been over the moon. The pictures sure do show her in all her glowing happiness. These leeks look delish. I do love leeks and this is a new way for me to prepare them! Thanks!

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  3. Karen says:

    I haven’t grown leeks in a couple of years. I think I would enjoy your recipe…I’m a real vegetable lover. Your backyard looks like the perfect place to relax and have fun.

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  4. ChgoJohn says:

    Although my experience with leeks is pretty limited, I do think that I’d enjoy this dish, Kristy. Just don’t tell the SousChefs. I don’t want anything to lessen my chances of a good table at their restaurant. Whatever they (don’t) like, I (don’t) like. πŸ™‚
    What a great yard for your family to enjoy! There’s plenty of space for the kids to romp and a ice patio area for you adults to relax & entertain in. It’s really quite nice.

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  5. Charles says:

    I’m so jealous of your kids’ castle thing… they should make adult-sized versions… I’d play on that all afternoon, lol!
    I don’t think I’m familiar with this particular dish, but I love leek so much. Such a beautiful flavour. I find them a little annoying to eat when cut like this though… you have to be sure to really cut off a good bite-sized chunks and “sever” any errant threads, otherwise you risk having lava-hot leek strips smushed into your face! Looks beautiful though, and a great accompaniment to your chicken!

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    • Kristy says:

      You’re telling me! It is fun to get in there with them, but I always come out bruised up. A larger adult-size would be awesome! I didn’t find the leeks too annoying to cut, but I did read that can happen. They reminded me a bit of cooked artichokes in consistency and were great on the bread.

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  6. Nami | Just One Cookbook says:

    Ohhhh! You have the playground structure (from Costco I think?) that my kids wanted! πŸ˜€ Beautiful backyard! Our backyard is really boring, only exciting things happening is that deer, coyotes, and mountain lions come to visit us. Other than that, no plants growing because deer eat them all….
    I LOVE leeks and am so excited that you shared leek recipe! My leek goes in stew and soups…and that’s it. xD

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    • Kristy says:

      That’s the one Nami! We got it a few years ago and Mike and my dad spent a whole weekend assembling that thing. It was crazy. Our old yard sounds like yours. I miss it terribly. πŸ™‚

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  7. Three Well Beings says:

    It’s funny, but I really enjoy leeks, but always think of them as added into soup or somehow an add on–I’ve never prepared them even remotely like this recipe, and I look forward to doing so! I was so surprised a few days ago to see Miss A on Celi’s blog. What a lovely experience for her–and you! Your yard is lovely, Kristy. What a lovely place for the children to spend their time. I know I’d be right at home myself. Loving the French connection… πŸ™‚

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  8. Purely.. Kay says:

    Look at that space.. simply beautiful. I love this. And I love the photo with Mike and Miss A. I love seeing a photo of a father and his beautiful daughter :). Meanwhile I must admit, you’re making me reconsider leeks again πŸ™‚

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  9. two engaging goldens says:

    Your garden is just perfect for children to run around, that lawn looks perfect for lying on in the sun. Beautiful. Joy

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  10. Kelly @ Inspired Edibles says:

    Well I’m glad you confirmed you live in the burbs, I was feeling a little diminished looking at your grand yard! :). What an awesome set-up you have! Ideal for Miss A and Mr. N and so much green Kristy… how do u do that? Our lawn is perpetually…. well, partially bald and partially yellow (blame it on Stella – again!).

    I don’t think I’ve ever eaten leeks this way… I generally incorporate them into soup but this looks positively delicious and there’s nothing like roasting to bring out flavor. I’m really enjoying this ‘view of the backyard’ challenge that Cecilia has put forth.. what a fun idea and great way for voyeurs like me to sneak a peek ;-).

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    • Kristy says:

      I’m not sure how our lawn stays so green Kelly. It certainly has nothing to do with me. πŸ˜‰ I’ve been loving the backyard views too. There are so many cool and different views. I love it!

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  11. Caroline says:

    Hope you had a great Memorial Day with the family! These leeks sound incredible, especially with the French baguette. Mmm mm mm. Your backyard reminds me of our old one in Ohio…so green and beautiful!

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  12. sallybr says:

    This post brought me memories! Once, during the day of my first marriage – long time ago – I made leeks braised in red wine. It was OUTSTANDING. I have no idea which recipe I used, and have always dreamed about that dish… Yours come very close to it, a lighter in color version of the same dream

    Loved the shot of the table, but you know that Princess + Ton Ton is not possible to beat. Winner. Heart-melting winner…

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  13. thecompletecookbook says:

    The leeks sound fabulous! I’m sure I remember seeing your beautiful backyard before. I would be ecstatic with an area like that and too would spend lots of time out there eating al fresco.
    πŸ™‚ Mandy xo

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  14. EllaDee says:

    I’m so glad you enjoyed the leeks. I love leeks, so I will try your recipe but alas cooking for me alone, as the G.O. will not eat them but will eat their cousin the shallot (the long green variety). My usual method is to finely slice the leeks and saute in olive oil or butter with splash of white wine from the glass I am drinking as I cook! I also like them combined with baby peas.
    I enjoyed the glimpse of your backyard, amd Celi’s post about your visit.

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    • Kristy says:

      Hi EllaDee. Thank you so much for visiting. We enjoyed our visit with Celi immensely. πŸ™‚ Your method for leeks sounds delicious too. If you do make them for yourself, the leftovers are outstanding with some of the dressing. πŸ™‚

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  15. Dawn says:

    Those leeks look absolutely amazing – in fact, I have some in my refrigerator and may make these this week if I can actually get some cooking time with all of my girls activities. Your yard looks so beautiful, such a nice oasis!! We live in the city, and even though we love our yard, our neighbors can see it as well :).

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    • Kristy says:

      As much as I detest the suburbs, I do enjoy having privacy in our backyard. I hope you had a chance to make the leeks and loved them. And I hope you survived another chaotic end of the school year week!

      Like

  16. Eva Taylor says:

    Such a simple recipe but full of flavour, leeks with Parmesan sound very tasty. It’s do nice you were able to visit Cecilia on her farmy, I read her post with envy, Miss A seemed right at home.
    What a gorgeous back yard, I can certainly understand why you would spend so much time outdoors, I seriously hope it’s going to warm up soon so we can all start enjoying our outdoor spaces.

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    • Kristy says:

      It was amazing how at home Miss A was Eva. Me too for that matter. It was just comfortable and relaxing. A great time all around. πŸ™‚ I hope it warms up outside soon too. It’s driving me nuts!

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  17. hotlyspiced says:

    How lovely that you were able to visit Cecelia and the Farmy. I’ll look forward to that post. I love your backyard. It’s so spacious and green and your children have great playground equipment. I’m a big fan of leeks and I’ve them cooked in a similar way and loved them. I would have given this dish more spoons! xx

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  18. cecilia says:

    Fabulous action shot of Miss A and TonTon, I love leeks! and have never tried them like this .. but I sure will be very soon! Thank you for your back door step view! I love that your yard is all about the children.. living outside is wonderful! .. take care darling! c

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    • Kristy says:

      Thank you C! And thank you again for your hospitality. We had such a wonderful visit. Miss A still brings it up. She asked me which way to get to your house the other day. She misses it already. πŸ™‚ I hope you enjoy the leek recipe. But more importantly I hope you’re drying out down there!

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  19. A_Boleyn says:

    I’ll have to give this dish a try one day. I wonder how it goes with roasted duck.

    I have only recently discovered leeks myself … I’ve added them to soup and I understand they’re great in quiche as well. I didn’t know about using them in risotto. Another great idea.

    I have a recipe book featuring a French take on veggies which I barely looked at when it was gifted to me. I guess I should take another peek at it.

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    • Kristy says:

      I bet it would be great with roasted duck! Then again I just love duck. πŸ™‚ And speaking of risotto, I had a version with leeks front and center at a restaurant last week. It was so delicious. Leeks and mushrooms and Romano cheese. It was so good. πŸ™‚

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