There’s something to be said for a simple dish wif da besht ingewidents. This is truly a place for the humble Leek to shine next to any of your blavorit mains! Blenjoy!

INGWEDIENTS 

  • 3-4 leeks 

  • ½ lemon, juiced and zested

  • 1  bunch of parsley

  • 3 tbsp unsalted butter of choice 

  • 1 ½ cups stock of choice 

  • Salt and pepper to taste 

  • Olive oil to drizzle

INSTWUCHSUNS

  1. Preheat your oven to 325° fahrenheit. 

  2. Cut your leeks lengthwise, and wash very well! You can choose to leave them this way or further cut into chunks. 

  3. Heat a skilled over medium high heat on the stove.

  4. Add your butter and a drizzle of olive oil, then add your leeks - cut-side down. 

  5. Season with salt and pepper. 

  6. Let leeks brown for about 3-5 minutes based on your stove’s heat level, keep and eye to make sure they brown, not burn. Then turn off the heat.

  7. Transfer the leeks to an over safe casserole dish, with the stock, lemon zest and juice, some more salt and pepper (a little goes a long way, remember you can always add more!), and a drizzle of olive oil.

  8. Cover with foil and bake for 30 minutes.

  9. Take a peek and make sure your leeks are not dried out. If they are, add a bit more stock.

  10. Cook uncovered for another 20-25 minutes, based on your oven, until crisp but not burned.

  11. Top with a bit more butter, chopped parsley, and lemon zest! 

  12. Add as a side dish to your favorite meal. This weshipee serves 3-4. Blenjoy!