My Saturday grocery shopping had been skipped and there wasn’t much chance that I was going out on Sunday either. I had chicken drumsticks marinating in a spicy Korean mixture with gochujang, garlic, ginger, honey and some other goodies for a type of ‘stew’. And, I had some leftover plain white rice that I could serve them with. But what veggie dish could I include, was the burning question?
A recent purchase of three beautiful leeks meant that after making a pot of mapo tofu, I had two more leeks to use up.
So I went net surfing and found great ideas for using leeks. Some weren’t useful immediately, because I was lacking critical ingredients (or I wasn’t in the mood to go outside and grill on the bbq) but I COULD adapt others. I’m writing down a a few ideas and links from the former category, by the way, for the next time I have leeks. This is the simplest vegetable side dish with leeks that I could find. Simple is GOOD, yes?
Yes, leek soup WAS one of the recipes I found but I don’t have any potatoes for thickening.
Roasted Carrots and Leeks with Fresh Thyme
It’s cold outside but my hardy little thyme plant is still alive so I went out and cut a few sprigs. Salt and pepper, a drizzle of olive oil over the top, then the carrots were roasted in the oven, while the chicken drumsticks were braised. I only removed one of the outer layers of the leek, so it was a bit “chewy” like with unpeeled older asparagus stalks, but still very tasty.
Ready to roast at 350 deg F for 45 min or until tender and slightly caramelized.
Spicy Korean Braised Chicken Drumsticks – thighs are good too, skin on or off
I’ve never roasted leeks – you taught me something new, thank you!
Thank you for the pleasant surprise. 🙂
My pleasure, but why was it a surprise?
I think your cooking experience far outweighs mine so ‘teaching’ you something was surprising. 🙂
Oh, I don’t think so! Your cooking experience is very impressive. I am just ad-libbing in the kitchen!
It takes years of cooking experience to be able to ad-lib and be successful.
I didn’t cook for the first 35 plus years of my life cause my mom did it all. Mostly cause my dad had to have everything just SO. I watched a lot of cooking shows on PBS in Canada and then later, Food Network Canada so I was exposed to a wide variety of foods and gradually started trying to make some of them. It’s fun but I only have to feed myself so there’s no pressure. 🙂
You are obviously very talented in that and quite versatile.
Thank you for your kindness but I know my many cooking limitations. 🙂
We all have limitations; nobody is all-around perfect! 😻
I think roasting any kind of vegetable really brings out their flavor! Job well done with what you had!
Thank you.