Roast Leeks

Ingredients

4 medium or 2 large leeks
2 shallots, finely sliced
1/4 cup olive oil
1/2 cup vegetable stock
1 tsp fresh thyme leaves
1 tsp coarse sea salt
1/4 tsp ground black pepper








Method
Pre-heat the oven to bake at 200C.  Wash and trim the leeks, removing the root end and dark green leaves.  Slice the leeks in half lengthwise, season the cut side with half of the salt and pepper.  Heat the olive oil in a large frying pan over a medium heat.  When the oil is hot, add the leeks cut side down, cook for 3-4 minutes until lightly golden, turn the leeks and cook for another 3-4 minutes adding more olive oil if required.  Carefully remove the leeks and place in a baking dish just large enough to hold the leeks.  Add the shallots and thyme to the frying pan, cook until the shallots are lightly golden.  Add the stock and bring to the boil for 1-2 minutes.  Spoon the shallots and stock over the leeks, season with the remaining salt and pepper.  Cover the baking dish with aluminium foil.  Bake the leeks for 30-45 minutes depending on size.  Remove the foil and bake for a further 10-15 minutes or until the leeks are tender and lightly browned.  Drain off any excess stock and serve.


Serves 2