Butter Roasted Leeks

Butter Roasted Leeks photo by Mette Nielsen

Butter Roasted Leeks

Serves 4 to 6

            Pair these with roast chicken or toss with pasta, fold into an omelet or strew on pizza.

4 medium leeks, trimmed, sliced in half

¼ cup vegetable or chicken stock

2 tablespoons fresh lemon juice

2 to 3 tablespoons unsalted butter, melted

Salt and freshly ground black pepper

            Preheat the oven to 400 degrees F. Run the leeks under cold water to remove any dirt or grit. Pat dry with a clean dishtowel. Place the leeks in a baking dish, add the stock and lemon juice. Drizzle with the butter, season with salt and pepper. Cover the dish with aluminum foil. Bake the leeks until fork tender, about 30 minutes. Remove the foil and continue roasting the leeks until the color begins to darken, about 10 to 15 minutes more.