Simple Way to Make Any-night-of-the-week Grilled garlic leeks - Free Download

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Before you jump to Grilled garlic leeks recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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The kitchen alone gives you many small means by which energy and money can be saved. Efficient living is something we can all perform, without difficulty. A lot of it is basically using common sense.

We hope you got benefit from reading it, now let's go back to grilled garlic leeks recipe. To cook grilled garlic leeks you only need 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Grilled garlic leeks:

1. Provide 1 of large leek.
2. You need 3 tsp of butter (I used vegan but regular works too).
3. Use 1 clove of garlic.
4. Prepare 1 tsp of dried garlic granules.
5. Get to taste of Salt and pepper.
6. Get of Grill pan.

Steps to make Grilled garlic leeks:

1. Lightly oil the grill pan with some of the butter. Turn the heat on until butter begins to foam..
2. Rinse the leek and chop the top and bottom off. Slice it in half lengthwise so you have 2 long slices..
3. Place on the grill pan and leave to cook on one side. Lightly press the leek to make sure it cooks through. Do the same for the other side until it is noticeably softened..
4. Make the garlic butter. Mince the garlic and add to the granules. Add the desired amount of salt and using a spoon press the garlic into the salt. Add the butter and mix together and season with the pepper..
5. Brush the garlic butter onto the inside of the leeks (so the side which would have been sliced into). Repeat on the other half..

Grilled Leeks - Method: First make the dressing, in a jar (or use a cup with some cling film over the top) lightly crush the clove of garlic but keep whole, add to this a drizzle of extra virgin olive oil, squeeze of lemon juice and a couple of pinches of chopped parsley. Give it a light shake and leave. Prepare the leeks - cut the top of the green part of the. Leeks, like so many fall vegetables, require both heat and time to transform them from raw and tough to tender and delicious. They are ready when the tip of.

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