Leeks and bounds: a savory winter wonder

With minimal effort, as the heat melts their stubborn texture into a soft caramel, leeks can perform wonders in the oven; yet, they are still somewhat underrated

Ruthie Rousso, Nira Rousso|
  • 4 medium leeks
  • 1/2 cup of water
  • 2-3 tablespoons of fresh lemon juice
  • 1/2 teaspoon of salt
  • 1 teaspoon of honey
  • 4 cloves of garlic
  • 5-6 sprigs of thyme, marjoram, or rosemary
  • 4 tablespoons of olive oil
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נירה ורותי רוסו
נירה ורותי רוסו
(Photo: Ruthie Rousso)
  1. Preheat the oven to medium heat (160 degrees Celsius).
  2. Remove the root of the leeks and then halve them or remove a significant layer lengthwise.
  3. Rinse under running water and separate the layers slightly with your fingers to allow water to penetrate.
  4. Arrange the leeks in a high-rimmed baking tray with the cut side up.
  5. Pour the water and lemon juice around the leeks. Sprinkle with salt, drizzle with honey, and add the garlic cloves, thyme, and two tablespoons of olive oil.
  6. Cover the tray with aluminum foil and bake for 45 minutes.
  7. Remove the cover, drip the remaining olive oil on the cut side of the leeks, and return to the oven at a high upper heat (200 degrees Celsius) for another 10-15 minutes or until the leeks show significant roasting marks.
  8. Sprinkle some thyme sprigs on top before serving, and optionally add a lemon wedge for squeezing.
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