I’m always on the hunt for easy condiments I can make at home that add a burst of umami flavor to vegetarian dishes. Umami is that all-important flavor that adds the same deep savory, salty oomph to dishes that bacon contributes for the meat eaters at the table.
Over the past three years of being mostly vegetarian, I’ve collected a few favorites – balsamic roasted tomatoes being at the top of the list. But these crispy roasted leeks may give them a run for their money.
I saw a recipe for them in Bon Appétit magazine this month, and modified them just slightly to get them crispier. This concentrates the flavors of both the leeks and salt reminiscent of the browned bits of meat left in a pan after a super-hot searing. But don’t push it too far – leeks burned past the caramelization stage are bitter.
Uses:
- Whip into yogurt for a savory topping
- Sprinkle over grains or legumes dishes
- Stir into stews
- Toss onto roasted veggies
- Whisk into a vinaigrette
- Fold into mashed sweet potatoes or celery root
Crispy Roasted Leeks
Ingredients
- 2 leeks white and light green parts only
- 3 Tbsp extra-virgin olive oil
- 1/8 tsp kosher salt
Instructions
- Preheat the oven to 400˚F and line a baking sheet with parchment paper.
- Slice the leeks in half lengthwise, and wash thoroughly of any dirt and grit. Dry completely and place on the baking sheet, the cut sides facing up. Pour the olive oil over them and lightly sprinkle with salt. Flip them over and rub the excess oil over their backs. Cover with foil and roast for 40 minutes.
- Remove the foil and flip the leeks back over. Their edges should be toasted crispy while the insides are very tender.
- Chop and store in the refrigerator with any excess oil for up to 2 weeks.
Choc Chip Uru says
These roasted leeks in puff pastry, in lasagne, as a side, the possibilities are endless! Bookmarked 😀
Cheers
Choc Chip Uru
The Wimpy Vegetarian says
ExACTly, Uru!! They are my new favorite condiment for sure!
Lynda says
I crave oomph. These look fabulous.
The Wimpy Vegetarian says
Oomph is a very good thing. They are so loaded with flavor.
lizthechef says
Love, love leeks and this is such a creative way to utilize them – very creative, very Susan!
janetfctc says
Oooo, I love leeks, but for some reason I’ve never thought of roasting them as I do other veggies. These look so crispy and delicious! Now to buy some leeks.
Oui, Chef says
LOVE these….brilliant! I can see using them in all sorts of ways.
Suzanne says
So simple Susan but I can just imagine how wonderful those leeks are. A great condiment or side to almost any meal.
Kristina says
I just love roasted veggies – all kinds – and you are so right about that continual search for umami – I can almost taste these now! I will be trying soon, thank you!
The Wimpy Vegetarian says
Thanks so much! They add so much to dishes 🙂
Christine from Cook the Story says
I bet the flavors in the leeks are amazing when they’re roasted.
Susan | LunaCafe says
What a great concept. Can’t wait to try this.
swathi says
That is really cripsy and delicious.
mjskitchen says
I trust you and your leeks!!! I’ve made your leek confit dish so many times that I’ve lost count. 🙂 Love these roasted leeks and have 3 sitting in the fridge waiting. thanks Susan and happy 2016!
The Wimpy Vegetarian says
Thank you so much MJ!! A very happy 2016 to you and your husband!!