Roasted Leeks

I love leeks. Love them. If you braise them in plain water and save the water, you have the base for a great soup, which is what I usually do.

Tonight, I broiled them. Here's how.

Trim all the dark, dark green tough outer leaves. (You don't have to get rid of all the green parts--they are yummy too!) With the root end still attached, slice down the length of them with your chef's knife. Turn them 1/4 turn and repeat it. Now you have an easy to wash bundle of leeks, still held together by that root. Wash them under cold water until all the grit and sand and stuff is gone.

Now, cut the root end off, and cut them into 6 inch lengths, keeping the natural bundles together.

Line a sheet pan with foil, and place the leeks, cut edges up, on the foil. Brush with oil (olive, canola, whatever) and sprinkle a little salt on them. Put the pan in the preheated broiler, about 6 inches from the heating element. When the start to get some brown on them, take them out, brush some balsamic vinegar (the cheap stuff is not only fine, it's great), turn them, brush them with more oil, and return them to the broiler for a few more minutes. Repeat one more time, making sure they don't burn.

If you drink any wine with them, make sure it isn't a grassy white, the mistake I just made. The wine tasted bitter fast.