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Glazed Leeks with Pine Nut Salsa Verde
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Brief Description
Roasted Leeks
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Main Ingredient
Leeks
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Category: Vegetables
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Sep 23, 2023
Number of Servings:
Ingredients:
- - Kosher salt
- 1/2 cups - pine nuts
- 6 - large leeks (about 21/2 lbs total) dark green parts removed
- 2 - red chiles (such as Fresno or Holland), halved lengthwise
- 2 strips - 2" strips orange peel
- 1/4 cups - honey
- 3/4 cups - + 1 Tb sherry vinegar or red wine vinegar
- 1/2 cups - finely chopped parsely
- 1/3 cups - extra virgin olive oil
- 2 tablespoons - chopped drained capers
- - freshly ground black pepper
Directions:
Step 1 Preheat oven to 350 and bring a large pot of salted water to a boil. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool. Leave oven on.
Step 2 Trim root end of leeks (leave as intact as possible so they don?t break apart while cooking) and cook in boiling water until meltingly tender (a paring knife should go all the way through with no resistance), 15?20 minutes. Transfer to paper towels to drain; let cool.
Step 3 Cut leeks in half lengthwise and transfer to a baking dish; season lightly with salt. Pour warm vinegar mixture over leeks. Bake, uncovered, until sauce is reduced to a glaze and leeks have slightly darkened, about 5 minutes.
Step 4 Cut leeks in half lengthwise and transfer to a baking dish; season lightly with salt. Pour warm vinegar mixture over leeks. Bake, uncovered, until sauce is reduced to a glaze and leeks have slightly darkened, 25-30 minutes.
Step 5 Toss parsley, oil, capers, pine nuts, and remaining 1 Tbsp. vinegar in a small bowl; season with salt and pepper. Spoon pine nut salsa over leeks.
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