Adapted from Cook with Jaime by Jamie Oliver
Baby leeks are just small leeks, but there are two things that are exciting about them: one is the fact that they haven’t had the time to develop many green leaves or the fibrous structure that can sometimes make leeks stringy, and the second is that they are definitely sweeter than more mature leeks. The purpose of quickly boiling them in water and then roasting them, as the author has done in this recipe, is to make them deliciously soft and then to caramelize them so they develop a robustness that makes them wonderful served over or next to fish and meat. They will also add an interesting flavor to pastas or soups.
About 20 baby leeks
Red wine vinegar
1 teaspoon chopped fresh thyme leaves
2 cloves of garlic, peeled and sliced
Preheat your oven to 400