Slow-Roasted Leeks, Carrots, and Garlic Scapes

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  15 minutes Soaking Time:  45 minutes Cook Time:  1 hour 30 minutes

Slow-Roasted Leeks, Carrots, and Garlic Scapes

Slow-roasted leeks, carrots and garlic scapes—the latter a harbinger of spring and rebirth if ever there was one—make a tasty, elegant pareve side dish for a Passover table—or any springtime meal. If you can’t find garlic scapes, you can use scallions.

Ingredients

4 to 6 large leeks,white parts cut in half, lengthwise, greens parts discarded

½ cup olive oil

2 teaspoons kosher salt

½ teaspoon ground white pepper

4 large carrots, peeled and cut lengthwise into quarters

16 to 20 garlic scapes, or 10 to 12 thin scallions, trimmed

Instructions

  1. Soak the trimmed leeks in a bowl of cold water for 45 minutes (see Kitchen Tip).
  2. When you are ready to cook, preheat the oven to 350ºF. Drizzle ¼ cup of the olive oil into a rimmed baking sheet and brush to coat.
  3. Arrange the leeks and carrots on the prepared baking sheet in a single layer, sprinkle with the salt and pepper, and turn gently to coat. Then, with the vegetables facing cut side down, drizzle the remaining oil over them. Cover loosely with foil. Bake for about 1 hour, until tender.
  4. Remove the pan from the oven and increase the temperature to 425ºF. Remove the foil and add the garlic scapes, turning gently with tongs to coat them in the oil. Turn the leeks cut side up on top of the scapes, return the sheet to the oven, and bake for 25 to 30 minutes, until the tops are deep golden brown.

Kitchen Tips

  1. If you haven’t cooked with leeks before, you need to know a few things: they’re delicious, but they absorb an amazing amount of soil as they grow, so you’ll need to wash them extremely well. First, trim off the tough outer leaves and cut as your recipe directs. To cut lengthwise, place the leek on a work surface, hold it by the root end and, with a sharp knife, slice lengthwise, starting about an inch from the root and working your way down. Then cut off the root. Soak the cut pieces in a large bowl of cold water, partly opening up the layers to reveal any dirt in between. When you see that the soil particles have leached out of the leeks and into the water, lift the leeks up and out of the bowl and pour the water down the drain. Rinse the bowl, add fresh water and continue to soak until you are satisfied that all the dirt is removed. Note that if you hold the leeks in the bowl and pour the water out over them, you risk reintroducing the dirt into them, so it’s best to lift them out of the water when you drain and start again with fresh water.

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Comments

Loving these recipes and will try them for Passover

C sure notmissingathing inherlife - March 29, 2015

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