I love caramelized onions. Like L to the O to the V to the E kind of love. And so naturally, I fell in love with Julia Child’s recipe for broiled leeks a long, long, long time ago. Alas, while the brilliant chef used an enormous amount of butter in most of her dishes, and since we pretty much don’t eat dairy (does Brie count?), I haven’t made broiled leeks in eons. But now that there’s so many amazing plant butters, I recreated her recipe to be dairy-free and vegan friendly. And it is divine! Try it, you’ll like it.
PREP TIME: 15 minutes | COOK TIME: 30 minutes
- 2-4 leeks or about 2 cups, washed thoroughly and trimmed
- 1 cup water
- 5-6 TBS vegan butter, I like Miyoko’s European Style
- ¼ to ½ cup plant milk, I like Silk’s half coconut half almond
- ½ cup vegan Parmesan, I like Follow Your Heart
Trim leeks up to the point where the dark green part begins. Slice them lengthwise and let sit in water to help loosen all the dirt and sand. Make sure you get all the stems separated. Boil leeks in water that just barely covers them, for 5-7 minutes—I like to use a large saute pan. Add vegan butter, let melt. Add plant milk. Place leeks in a baking dish, add liquid to barely cover. Place in over, bake for 15 minutes. Once leeks begin to brown slightly, add vegan parmesan and broil for about 5 minutes. Note, some people might like to ad and some seasoning but when leeks are at their peak, the flavor is so divine that I prefer they stand on their own.
OK … I didn’t know what to make of this dish honestly as you were making it. You know I’m a good sport and will try anything you create, but, I’ve never had leeks except maybe a leek soup…maybe. When I saw and smelled this dish come out of the over I was almost sold. Then I took my first bite and then thought to myself “good lord is my girl a wizard, and did she just put a spell on me?” I could eat this dish once a week … or whenever you want to toss some on my plate. So good baby.