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Crispy Leeks

From Farm Where Life is Good

<p>Herb-crusted tofu with crispy baked leeks alongside mashed potatoes and kale sauteed with garlic. What a pairing!</p>
Source: Eating Well Magazine (Entered by Lara Rasmussen Anderson)
Serves: 2-3

3-4 small leeks, white and light green parts
2 tsp olive oil, plus 1 Tbsp (divided)
2 Tbsp AP flour
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp salt
1 tsp Italian seasoning (dry basil, oregano, thyme, rosemary, etc)
1/2 tsp freshly zested lemon
1/2 tsp freshly ground black pepper

Step by Step Instructions
  1. Preheat oven to 425°F.
  2. Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry.
  3. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, garlic powder and salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet.
  4. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until serving.