If you read my last post, you saw I have some pretty big green veggies on my hands. I will ensure you that between me and my four guinea pigs, everything is getting eaten up, and I’m sure not complaining about the process.
At first I was worried about how to use the leeks, but after roasting two of them off with some curry paste and veggie stock, I learned that they can be pretty delicious to eat. The only other time I used leeks is when I was taking a stocks and sauces lab at JWU, and I remember always using the dark green part for stocks only. I asked Kevin- my chef love- if it’s possible to eat the dark green parts, and he said absolutely; he recommended roasting them, so I did.
Roasted Red Curry Broccoli and Leeks
A cozy side made with farmers market treasures.
- 3 leaks, sliced white and green part
- 1 broccoli
- 1 tbsp red curry paste
- 1/2 tbsp veggie stock
- 2 tsp salt
- 1 tsp black pepper
Preheat oven to 375. Toss all ingredients together in a roasting pan, and roast for about 20 minutes.
I enjoyed this on top of white rice for dinner, and then I used the leftovers on an egg sandwich the next day.