This dinner party side dish just might steal the show! The sweetness of the perfectly roasted leeks served up with creamy roasted peas, salty melted parmesan and a hint of fresh mint leaves is exactly the kind of side dish you can be proud of!
Cut the roots end and green tops off the leeks. Cut the leeks in half, lengthways. Wash between the sheaths carefully as they harbour a lot of dirt.
With 3 tsp of olive oil, baste your baking dish lightly, then coat the leeks thoroughly, including between each layer. Place in the oven for 20 minutes.
Bring a small saucepan of water to the boil and blanch the peas for about 3 minutes. Remove, drain and place peas in ice cold water to stop the cooking process. Drain and pat dry.
To make the roasted green peas, add the peas, 2 tsp of olive oil and 1 tsp of salt into a small mixing bowl. Mix thoroughly.
Finely grate the parmesan to yield ¼ cup.
At the 20-minute mark, remove the baking dish and add the peas around the leeks. And top with the grated parmesan. Place back in the oven for 10 minutes.
Pick the leaves of the mint to yield ⅓ cup, loosely packed. The smaller leaves would make for a better garnish.
Remove the baking dish when it’s time. Garnish with mint leaves and season with pepper to taste.
Serve hot.
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Notes
If fresh peas can’t be found or a little out of your budget, you can use frozen peas. However, frozen peas are already cooked, so you just need to let them defrost completely before coating them with olive oil and salt.
If mint is not your cup of tea, you can omit it altogether.
The best substitute for parmesan cheese is Grana Padano. Grana Padano is also made in Northern Italy and is quite similar. You’ll definitely get the saltiness required for this side dish.
For a vegan recipe, vegan parmesan can be used. Usually made of nutritional yeast, a nut such as cashews and garlic powder, it, of course, won’t melt. But you can sprinkle on top to give you that parmesan flavour.