Roasted Peppers with Leeks

  • 3 red bell peppers
  • 3 yellow bell peppers
  • 2 medium leeks, white and tender green parts only, sliced crosswise 1/4 inch thick
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Salt

  • Roast the peppers over gas flames or under a preheated broiler, turning often, until charred all over. Transfer the peppers to a platter and let cool.
  • Meanwhile, bring a medium saucepan of salted water to a boil. Add the leeks and cook until just tender, about 3 minutes. Drain and pat dry with paper towels. Return the leeks to the saucepan with 1 tablespoon of the olive oil and toss to coat. Season with salt.
  • Discard the pepper skins, stems and seeds. Cut the peppers into 2-by- 1/3-inch strips and arrange on a large platter. Drizzle with the remaining 1/4 cup of oil and season with salt. Top with the leeks and serve.

    Source: Food & Wine Magazine
  • Pureed Rutabagas with Pan-Fried Leeks

    6 C peeled and diced rutabagas
    6 tbsp. olive oil, divided
    1 large leek, thinly sliced and separated into rings
    2 tbsp. butter, room temperature
    ¼ C half-and-half
    ¼ tsp. ground nutmeg
    ¼ tsp. salt
    ¼ tsp. freshly ground white pepper

    Cover rutabagas with lightly salted water in a medium saucepan; cook until tender, 20-25 minutes. Meanwhile, heat 4 tbsp. olive oil in medium skillet over medium heat; add and sauté leeks until dark brown. Drain on paper towels; reserve. Drain rutabagas and purée with butter, the remaining 2 tbsp. olive oil, half-and-half, nutmeg, salt and pepper. Spoon or pipe rutabaga purée into individual dishes; sprinkle leeks on top. Serve hot.


    4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths
    2 tablespoons unsalted butter
    1/4 cup chicken or vegetable broth
    1 teaspoon freshly grated lemon zest 

    In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.


    3 tablespoons butter
    3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
    4 medium potatoes (about 18 ounces total), peeled, diced
    4 1/2 cups (or more) chicken stock or vegetable broth
    2 tablespoons chopped fresh chives 

    Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.