Swap the usual winter soup for a dish that feels both rustic and refined: roasted leeks bathed in a silky Parmesan sauce, topped with shards of crispy Serrano ham and toasted almonds. The combination balances soft, caramelized vegetables with crunchy, salty accents. It’s simple to make and impressive to serve.
Roasted leeks with Parmesan and crispy Serrano — a winter comfort recipe
This recipe turns humble leeks into a show-stopping plate. Roasting concentrates their sweetness. A warm, cheesy sauce adds richness. Crunch from ham and almonds brings contrast.
Ingredients for about 4 people
- 8 medium leeks, cleaned
- 8 slices Serrano ham (or prosciutto)
- ½ onion, finely chopped
- 1 clove garlic, minced
- 200 ml (¾ cup plus 1 tbsp) crème fraîche or heavy cream
- 60 g (about 2 oz) grated Parmesan
- Optional: 20 g extra aged cheese for more depth
- 30 g toasted almonds, coarsely chopped
- Olive oil
- Nutmeg, a pinch
- Salt and freshly ground black pepper
Step-by-step: how to roast, make the sauce and crisp the ham
- Preheat the oven to 180°C (350°F). Trim leeks, halve lengthwise if large, and rinse well between layers.
- Place leeks on a baking tray. Drizzle with olive oil and season lightly with salt.
- Roast for 30–35 minutes, turning once. They should be tender and show golden edges.
- While leeks roast, heat a pan on medium. Add a splash of olive oil and sweat the chopped onion 4–5 minutes.
- Add garlic for the last minute. Pour in the cream and warm gently; do not boil vigorously.
- Remove from heat and stir in the Parmesan and a pinch of nutmeg. Blend with a hand blender for a velvety texture if desired.
- If the sauce is too thick, thin with a little milk or reserved cream until it coats a spoon.
- To make Serrano ham crisp: place slices between paper towels and microwave 90–120 seconds, checking often.
- Or bake ham strips on a tray at 180°C (350°F) for 8–10 minutes until brittle.
- Toast almonds in a dry pan until fragrant, then chop coarsely for texture.
- To assemble, spoon sauce onto warm plates, add roasted leeks, and scatter crumbled ham and almonds on top.
- Serve immediately so the ham keeps its crunch and the leeks stay warm.
Plating ideas and serving suggestions for best results
- Serve as a starter or a light main with a crisp green salad.
- Pair with a dry white wine or a light-bodied red.
- For a vegetarian alternative, swap ham for roasted mushrooms and increase toasted nuts.
- Garnish with lemon zest or a few drops of good olive oil for brightness.
Chef tips to get texture and flavor just right
- Choose firm leeks of similar size so they roast evenly.
- Brush leeks with oil halfway through roasting for deep caramelization.
- Let the Parmesan melt slowly into warm cream to avoid grainy sauce.
- Watch the ham while crisping; it goes from perfect to burnt fast.
- Chop almonds roughly to ensure noticeable crunch in each bite.
- Warm plates before serving to keep everything at the right temperature.
- Adjust seasoning after assembling; the ham can add a lot of salt.
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