Ingredients
- 6 large leeks, white and light-green parts, halved lengthwise
- 45 ml Québec maple syrup
- 35 g unsalted butter, melted
- 60 ml vegetable stock
- 1 tbsp lemon juice
- 6 fresh sage leaves, finely chopped
- 1 tsp salt
- ¼ tsp black pepper
Method
- Heat the oven to 190 °C and arrange the leeks cut-side up in a shallow baking dish.
- Whisk the maple syrup, butter, stock, lemon juice, sage, salt, and pepper.
- Pour the mixture over the leeks and cover with foil.
- Bake for 20 minutes, then uncover and baste.
- Roast 8–10 minutes more until tender and browned at the edges.
Conversion and rationale
Original sweetener (classic version): 40 g granulated sugar in a traditional glazed leek accompaniment
Conversion used: Replace 40 g sugar with 45 ml maple syrup; reduce the stock by 30 ml and lower the oven from 205 °C to 190 °C.
Why Quebec maple syrup: Maple's caramel notes round out the sweetness of slow-roasted leeks and the savory perfume of sage. The recipe uses a familiar butter glaze with a regional, minimally processed sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →