Creamy Oven Roasted Leeks
100 min · 6 serves · Easy
Ingredients
Tap +/− to scale
- 3 large leeks, trimmed and cut into 3–5cm lengths
- 2 tbsp olive oil, divided
- 8 cloves garlic
- ⅓ cup Chinese cooking wine
- 300 ml thickened cream
- salt and black pepper, to taste
- parmesan, grated, to finish
Method
- 1
Chop the leeks into 3–5cm lengths and arrange them snugly in an ovenproof dish. Season generously with salt and pepper and drizzle over 1 tablespoon of the olive oil, turning to coat.
Tip · Leeks trap grit between their layers — give the cut pieces a good rinse and pat dry before they go in the dish. - 2
Bake at 180°C fan-forced for about 1 hour, until the leeks are completely tender and starting to caramelise at the edges.
- 3
Meanwhile, combine the remaining 1 tablespoon olive oil, the garlic cloves, Chinese cooking wine, and cream in a saucepan. Simmer gently for a few minutes until the sauce comes together and the garlic has softened.
- 4
Pull the leeks out of the oven and pour the cream mixture over the top, making sure everything is well covered. Return to the oven and bake for another 30 minutes at 180°C fan-forced, until the sauce is bubbling and golden.
- 5
Finish with a generous grating of parmesan and serve straight from the dish while hot.
Pro tips
- ✦Don't rush the first hour — that long, slow roast is what turns the leeks sweet and jammy instead of squeaky and raw.
- ✦No Chinese cooking wine? Dry white wine or dry sherry works just as well here.
- ✦Use the white and pale green parts of the leek. Save the tough dark green tops for stock rather than throwing them out.
- ✦Excellent alongside roast chicken or a steak, but genuinely good enough to eat as a main with crusty bread to mop up the sauce.
Nutrition (per serving)
250
calories
3g
protein
8g
carbs
23g
fat
Nutrition information is an estimate and may vary based on specific ingredients, brands, and serving sizes used.
