With a lot of oven heat, leeks can be elicited an unexpected aroma. Plus beans, bread and béchamel – have fun dunking.
Burnt leeks sounds like a kitchen accident, but in this case it’s intentional, as it releases an aroma that you wouldn’t expect from the thick green stalks. The outer leaves are completely charred, but inside there is a soft, almost creamy pulp that, when combined with white cannellini beans in béchamel sauce, becomes a down-to-earth delicacy.
The leek needs a sparkling, acidic counterpart: Choose a Riesling, for example from the Palatinate
© Wolfgang Schardt; Styling: Maria Grossman; Food styling: Roland Geiselmann
Recipe for roasted leeks with baked beans
For 4 people: