Wednesday, July 22, 2020

Roasted Leeks with Lemon and Walnuts #Recipe by Leslie Karst


Leeks are my kind of vegetable: they go with lots of foods, are easy to cook, and SO very delicious! This is the vegetable I prepared to go with my Seared Pork with Apricot-Brandy Glaze, and I must say that the crunchy walnuts along with the tang of the lemon and earthiness of the leeks made for a lovely side dish. 



Roasted Leeks with Lemon and Walnuts

(serves 4)

Ingredients

2 medium leeks
3 tablespoons olive oil
½ teaspoon pepper
¼ teaspoon salt
1 lemon
1 cup walnuts


Directions

Preheat oven to 375° F.

Slice the leeks longways down the middle, then wash away any dirt between the layers. Cut into 1-inch pieces. 


Chop the nuts coarsely (you’ll have about ¾ cup once they’re chopped.)


Zest the lemon skin, then cut lemon in half and juice. (You should have about 1 tablespoon zest and 2 tablespoons juice.)


Scatter the leeks in a large roasting pan, then toss with the olive oil and salt and pepper.

Roast the leeks for 15 minutes, or until they start to brown. Add the nuts and toss.


Roast for an additional 15 minutes, then add the lemon juice and zest.


 Toss again, then serve.




The daughter of a law professor and a potter, Leslie Karst learned early, during family dinner conversations, the value of both careful analysis and the arts—ideal ingredients for a mystery story. Putting this early education to good use, she now writes the Sally Solari Mysteries, a culinary series set in Santa Cruz, California. An ex-lawyer like her sleuth, Leslie also has degrees in English literature and the culinary arts. She and her wife and their Jack Russell mix split their time between Santa Cruz and Hilo, Hawai‘i.

 




Leslie’s website
Leslie also blogs with Chicks on the Case
Leslie on Facebook
Leslie on Twitter
Leslie on Instagram


Check out Leslie's most recent Sally Solari mystery, MURDER FROM SCRATCH:

“Karst seasons her writing with an accurate insider’s view of restaurant operation, as well as a tenderness in the way she treats family, death and Sally’s reactions to Evelyn’s blindness.”

Ellery Queen Magazine


All four Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.

 

9 comments:

  1. This does sound like a tasty mix.

    ReplyDelete
  2. I have to try your recipe. My husband grows leeks in our garden and I'm never sure what to do with them.

    ReplyDelete
    Replies
    1. Ooo...jealous. Now I want to grow some leeks. Another good way to prepare them is to sauté them with ginger, butter, and a little orange juice--yummy!

      Delete
  3. What a clever idea for a simple yummy side! I'm a leek lover from way back, just haven't used them since I made scalloped potatoes with leeks sometime over the holidays. Thanks for the inspiration, Leslie!

    ReplyDelete
    Replies
    1. You're welcome, Lynn! I don't know why leeks aren't a more popular item, as they're so delicious and so easy to cook!

      Delete
    2. Leslie, probably because they're usually pricey in most regular stores! Worth the splurge when you can!

      Delete