Charred Leeks with Honey & Vinegar
Leeks are a pleasant substitute for onions, but onions would taste delicious when cooked with this easy method, too. Char the leeks all over, then let the internal heat finish off the cooking process. They'll be all crunchy on the outside and creamy and soft inside. the light honey/vinegar dressing adds an mmm-mmm flavour you'll enjoy. If you don't have a barbecue, put the leeks under the broiler in your oven. This recipe is copied exactly from Epicurious.
Here's another leek favourite: Grilled Leeks and Zucchini with Walnuts and Herbs. Back to Side Dishes.
Ingredients
4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (your choice to root ends left intact)
2 Tbsp. red wine vinegar or sherry vinegar
2 tsp. honey
2 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
Prepare a grill for high heat (or heat up the broiler). Rinse off any sand and dirt from the leeks and pat dry. Arrange directly on a grate (no need to oil) and grill, turning every few minutes with tongs, until the outsides are completely blackened, about 12-16 minutes. The leeks should start to soften and may begin to release some juices.
Transfer the leeks to a cutting board, cover and let them rest for 10 minutes (the interiors will continue to steam and get even softer as they cool).
While the leeks are resting, whisk the vinegar and honey in a small bowl until the honey dissolves. Set the dressing aside.
Cut the leeks on a diagonal into 1 1/2 - 2" pieces. Transfer them to a medium-sized bowl and toss the with 2 tablespoons of olive oil;. Season with salt.
Transfer the leeks to a platter or bowl and spoon the honey/vinegar dressing over. If desired, drizzle the with more oil and season with pepper, if desired.
Leeks are a pleasant substitute for onions, but onions would taste delicious when cooked with this easy method, too. Char the leeks all over, then let the internal heat finish off the cooking process. They'll be all crunchy on the outside and creamy and soft inside. the light honey/vinegar dressing adds an mmm-mmm flavour you'll enjoy. If you don't have a barbecue, put the leeks under the broiler in your oven. This recipe is copied exactly from Epicurious.
Here's another leek favourite: Grilled Leeks and Zucchini with Walnuts and Herbs. Back to Side Dishes.
Ingredients
4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (your choice to root ends left intact)
2 Tbsp. red wine vinegar or sherry vinegar
2 tsp. honey
2 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
Prepare a grill for high heat (or heat up the broiler). Rinse off any sand and dirt from the leeks and pat dry. Arrange directly on a grate (no need to oil) and grill, turning every few minutes with tongs, until the outsides are completely blackened, about 12-16 minutes. The leeks should start to soften and may begin to release some juices.
Transfer the leeks to a cutting board, cover and let them rest for 10 minutes (the interiors will continue to steam and get even softer as they cool).
While the leeks are resting, whisk the vinegar and honey in a small bowl until the honey dissolves. Set the dressing aside.
Cut the leeks on a diagonal into 1 1/2 - 2" pieces. Transfer them to a medium-sized bowl and toss the with 2 tablespoons of olive oil;. Season with salt.
Transfer the leeks to a platter or bowl and spoon the honey/vinegar dressing over. If desired, drizzle the with more oil and season with pepper, if desired.