Rosh Hashana Roast Leeks with Carraway Seeds
During Rosh Hashana (the Jewish New Year), there are many traditional foods that are eaten- some more common than others.
Beetroot, spinach, carrots are some commonly known ones.
We include leeks, which translate to the Hebrew word kareyt, meaning to cut off, or annihilate all the people who wish us harm. Leeks, commonly used in soup, are a great accompaniment to a meal whether grilled with citrus and carraway seeds, caramelized in a wild rice salad or baked in a frittata. Leeks are part of the allium, onion, family which also contain quercetin with strong antioxidant properties. They are a high source of soluble fibre, providing prebiotics, which promote gut health, and have been linked in several studies to reducing the risk of heart disease.
(serves 4 people- side dish)
2 packets baby leeks (400g)
1 tablespoon olive oil
1 tablespoon caraway seeds
½ orange – juiced
1 Switch on your oven to 180oC.
2 Wash the leeks well under cold water.
3 Cover a roasting tray with baking paper and place the baby leeks on top.
4 Drizzle the olive oil and squeeze the orange juice over the leeks. Use your hands to gently rub the juice and oil so that the leeks are evenly coated.
5 Sprinkle the carraway seeds over the leeks and then drizzle the orange juice and add some salt over the leeks.
6 Place the leeks in the oven for 30 minutes to roast until sticky, soft, golden and sweet.
Nourish yourself to the sunrise.
Cooked with love,
Sunrise by HM
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