Leeks are the theme of our Week 13 CSA Box. Our chef prepared potato leek soup and our clients have leeks, potatoes and greens in their boxes to prepare this delicious recipe! But I have to admit – until we harvested leeks, I didn’t know much about them.
A leek is a vegetable that resembles an overgrown green onion. The stalk formation—long, bundled sheaths—makes the flavor of its edible parts (the white base and green stalk) much milder. Leeks have a mild, onion-like taste and they smell great! In its raw state, the leek is crunchy and firm. Leeks are hardier than onions and shallots, but they don’t cook as well. Leeks are an excellent source of vitamin K in addition to manganese, vitamin B6, copper, iron, folate and vitamin C.
Below is a simple, versatile recipe for roasting leeks, potatoes and any green that you may have in your refrigerator or CSA box! Enjoy…
Ingredients
- 1 lb red potatoes or gold potatoes (around 6 small or 3 medium)
- 2 leeks – sliced into round pieces
- 1/3 to 1/2 cup sliced red onion
- 1/3 cup to 1/2 cup olive oil
- 1 tbsp balsamic vinegar
- 1 garlic clove (minced)
- 1/2 tsp salt and pepper each
- 2 cups or more Leafy greens (spinach, kale, swiss chard).
- lemon
- fresh parsley
Instructions
- Preheat oven to 425F.
- Wash your vegetables.
- Cut off green tops of leeks. Next trim the root of the leeks and slice and rinse well under running water,Cut leeks into small circles.
- While the leeks are sitting, slice your potatoes into quarters.
- Peel and slice red onion into thin strips.
- Place all veggies in a bowl.
- Add 1 minced garlic clove, 1/3 to 1/2 cup olive oil, 1 tbsp balsamic vinegar, 1/4 tsp sea salt, 1/4 tsp black pepper, and a squeeze of lemon.
- Toss all together until all the vegetables are evenly coated.
- Lay out all the vegetables on a sheet pan. Spread them out evenly.
- Roast at 425F in the oven for 30- 35 minutes (adjust temperature based on your oven). Turn and flip potatoes half way through roasting.
- Remove from oven, set aside.
- Place your greens in a pan with a tsp of broth or water or place in a steamer. Cook lightly.
- Place your leek, potatoes, and onion in a large bowl with the remaining oil and seasoning from the pan.
- Add your steamed greens and toss all together.
- Add another 1/4 tsp salt and pepper on top to season. Add fresh lemon juice and parsley to garnish.
