| FRIZZLED LEEKS |
Courtesy of The Voluptuous Vegan
3 medium leeks (about 1 ½ lbs.)
1 tablespoon extra virgin olive oil
Salt to taste
Preheat oven to 375° F. Cut off all but 1 inch of the green part of each
leek for use in soup stock. Cut rest of leeks into thin matchsticks, wash
well in cold water, and dry. Toss with olive oil and salt, spread on a
parchment covered baking sheet, and bake for 30 minutes, stirring
every 5 minutes, until brown and crisp.
3 medium leeks (about 1 ½ lbs.)
1 tablespoon extra virgin olive oil
Salt to taste
Preheat oven to 375° F. Cut off all but 1 inch of the green part of each
leek for use in soup stock. Cut rest of leeks into thin matchsticks, wash
well in cold water, and dry. Toss with olive oil and salt, spread on a
parchment covered baking sheet, and bake for 30 minutes, stirring
every 5 minutes, until brown and crisp.
