Leeks with yogurt, caramelised butter, chilli flakes and dill
A delicious way to enjoy leeks, a sometimes less appreciated seasonal vegetable, this is inspired by Turkish leek and yogurt soup. Sweet caramelised leeks are dressed with yogurt spiked with chilli and dill and finished with nutty butter. Eat as a starter or small plate with bread, or as a side dish with white fish. Aleppo chilli flakes are also known as pul biber.
This recipe originally appeared in the March 2020 edition of House and Garden magazine.
- 6 medium leeks
- 2tbsp olive oil
- 1 clove garlic
- 4tbsp yogurt
- 1-2tsp Aleppo chilli flakes and/or hot chilli flakes
- Small bunch dill, chopped
- 25g butter
- Heat the oven to 200°C/fan oven 180°C/mark 6. Trim the dark green ends of the leeks and any tassels from the roots. Leaving the root attached, cut into quarters lengthways. Wash carefully to remove any grit and shake dry.Lay on a baking tray, pour over the oil and season well.
- Roast for 15 minutes, then turn and cook for another 5-10 minutes, or until completely cooked and starting to brown and crisp at the ends.
- Meanwhile, crush the garlic and, in a small bowl, mix it with the yogurt, chilli and most of the dill (leave a little for serving). Season to taste and add 1tbsp water to loosen it slightly.
- When the leeks are cooked, arrange them on a plate – they will become a wonderful tangle of leaves. Spoon over the yogurt dressing. Melt the butter in a small pan until it bubbles. Continue to cook until it starts to turn brown and smell nutty, then remove from the heat and pour over the dressed leeks.
- Scatter over the remaining dill and serve.