Trader Joe's Frozen Leeks & a Recipe!

Trader Joe's is by far my favorite market. This week I found frozen leeks in the freezer section. I was so excited and the best part is the whole bag was only 1.49! I prefer to purchase mostly frozen veggies and fruits because they are cheaper, they have a longer shelf life, and they are healthier. This is because they are flash frozen just after being harvested. This allows the nutrients to be preserved but when we buy fresh veggies that are not local, they may have been shipped across the country before they reach the market. The older they are the less nutrients we find. 

-

























Spread them out on a greased cookie sheet. Top with thinly sliced sweet onion and chopped fresh garlic.

Sprinkle Kosher salt or sea salt. Bake in a 425 degree preheated oven for about 30  - 45 minutes.
Be sure to take them out after 15 minutes or so and turn them so that all of the leeks will get caramelized. Due to the fact that all ovens are different, please be sure to keep an eye on the leeks so that they don't burn. I like mine to have a roasted, caramelized texture.

Yummy! You can use these to serve for dinner or you can use them in a dish.  Leftovers make a wonderful casserole or soup.

This is by far a favorite Roasted Leek Soup Recipe from Ina's Show (Barefoot Contessa):

4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks

1/4 cup good olive oil

Kosher salt and freshly ground black pepper

3 cups baby arugula, lightly packed

1/2 cup dry white wine, plus extra for serving

6 to 7 cups chicken stock, preferably homemade

3/4 cup heavy cream

8 ounces creme fraiche

1/4 cup freshly grated Parmesan, plus extra for garnish

Preheat the oven to 425 degrees.

Combine the potatoes and leeks on a sheet pan in a single layer and roast them per above instructions. After tender, add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with a good crusty artisan bread. Yummo!

Trader Joe's Frozen Leeks & a Recipe!