Skip to main content
Epicurious

Charred Leeks With Honey and Vinegar

Charred Leeks with Honey and Vinegar
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

Don’t be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.

Recipe information

  • Yield

    4 servings

Ingredients

4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact)
2 Tbsp. sherry vinegar or red wine vinegar
2 tsp. honey
2 Tbsp. extra-virgin olive oil, plus more for drizzling

Preparation

  1. Step 1

    Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.

    Step 2

    Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).

    Step 3

    While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.

    Step 4

    Cut leeks on a diagonal into 1½"–2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.

    Step 5

    Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.

TagsLeekRoot VegetableVegetableSpringQuickEasy5 Ingredients or FewerSideDairy FreeGluten FreeNut FreeVegetarianHealthyishGrillingPassoverDinnerBon Appétit
Read More
Sheet-Pan Pierogies and Beets
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Marinated Grilled Peppers
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Scallion-Speckled Rice
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Dill Pickle Potato Salad
With homemade quick pickles, this will be your new signature side dish.
Easter Salad
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Bouillon-Baked Tofu
Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.