Jamie Oliver

Roasted baby leeks with thyme

A lovely late-spring to summer side

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Roasted baby leeks with thyme

Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    76
    4%
  • Fat
    5.6g
    8%
  • Saturates
    0.8g
    4%
  • Protein
    2.2g
    5%
  • Carbs
    4.1g
    2%
  • Sugars
    2.8g
    3%
  • Salt
    0g
    0%
  • Fibre
    2.9g
    -

Of an adult's reference intake

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Ingredients

  • 20 baby leeks
  • olive oil
  • red wine vinegar
  • 1 teaspoon chopped fresh thyme leaves
  • 2 cloves garlic , peeled and sliced
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Method

  1. Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften - this is called blanching. Drain them well (if there's too much water in them they won't roast properly) and toss in a bowl with a good lug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!

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Nutrition per serving
  • Calories
    76
    4%
  • Fat
    5.6g
    8%
  • Saturates
    0.8g
    4%
  • Protein
    2.2g
    5%
  • Carbs
    4.1g
    2%
  • Sugars
    2.8g
    3%
  • Salt
    0g
    0%
  • Fibre
    2.9g
    -

Of an adult's reference intake


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