Yes it's true-I have a new best friend. The Leek. It is a vegetable I was not familiar with until recently and now I can't get enough.
Since it is a cousin to onions, shallots, scallions and garlic, it contains many of the same beneficial compounds found in them. Leeks are, however, much milder and sweeter. And that's why I love them!
I have mostly used them in soups, until now. A friend of mine found this recipe for me and it was phenomenal. Give it a try!
Braised leeks with parmesan and thyme
By Steve Manfredi Good Living Entertainment
For 6 people, clean and wash 6 large, plump leeks, slice each down the center then cut each length in half, giving each person 4 half-cylinders. Preheat the oven to 180C.(350 F.)
Place the leeks - cut side facing up - in a baking dish so they fit snugly. Pour chicken stock in the dish until the leeks are not quite covered. Sprinkle the leek faces with extra virgin olive oil and season well with salt and pepper. Distribute a generous amount of grated parmesan on top and finish with a little freshly chopped thyme.
Bake for 15 to 20 minutes until the leeks are tender. Serve straight out of the oven.