Leeks are such a rewarding vegetable and can be given so many imaginative treatments it surprises me that they seem to be joining the ranks of overlooked veg in this country. Perhaps it is the perceived difficulty of getting all the grit out of them that has had this effect. It is actually quite easy: just cross-cut the green tops and fan out the leaves, so that you can rinse away every last bit. This dish is wonderful with any roast but particularly suits fish.
Cut the leeks at an angle into
Melt the butter in a heavy-based pan with the olive oil and gently colour the leeks until golden on all sides. Add the thyme, garlic and seasoning to taste, and bake in the preheated oven until tender, about 20 minutes.
Serve with all the cooking juices.
© 2008 Anthony Demetre. All rights reserved.