Grilled Leeks With Romesco Sauce

The steamed leeks will keep in the refrigerator for three days.

Serves six

  • romesco sauce
  • 6 fat leeks, or 12 baby leeks
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground peppe
  1. Cut away the dark green ends of the leeks.
  2. Trim the root end.
  3. Cut fat leeks lengthwise into quarters, and rinse thoroughly under cold water to wash away any sand. If your leeks are 2 cm they needn’t be cut; if they are larger, you can just cut them in half.
  4. Bring an inch of water to a boil in the bottom of a steamer.
  5. Place the leeks in the steamer, and steam 10 minutes.
  6. Transfer to a bowl, and toss with the olive oil and salt and pepper to taste. You may now store them, covered, in the fridge, or grill them right away. 
  7. Prepare a medium-hot grill.
  8. Grill the steamed leeks for five minutes, turning often, just until grill marks appear.
  9. Remove from the heat, and serve with romesco sauce.

 

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