Leeks
Years ago I had a weekly CSA box that brought delicious veggies delivered fresh from the farm. I made the mistake of signing up in the fall when all the tasty summer fruits and veggies were done for the season. Leaving me with lots of greens and root veggies. Leeks were one of the most daunting of the veggies. I don’t think I had given leeks a second, or even a first, thought before they showed up on my door. With a mild sweet flavor it is a great option over an onion. They also make a great side dish on the grill or in the oven.
Season: Fall/Winter/Spring
What to look for when you buy: firm with bright green tops. Smaller leeks have a sweeter flavor. Stay away from leeks over 1 1/2 inches in diameter as they tend to be tough.
How to store it:
The crisper drawer is the leeks best friend. Straight from the farmer, wrapped in damp paper towels, in a loose plastic bag leeks can last weeks. Buying from a grocery store shortens the shelf life because leeks aren’t a popular vegetable.
How to prepare it:
Trim off the dark green leaves leaving the pale green and white part in tact.
Washing leeks is the most time-consuming part of leeks. Because they have layers, when they grow dirt can collect in the layers. There are two ways to cut and wash leeks. Lengthwise is the easiest. Leaving the roots intact half the leek. Run the leek under water separating the layers to rinse the grit out.
Slicing the leeks is the other option. Slice the leeks in little rounds.
Put the rounds into a bowl of cold water. Allow them to sit in the water and then toss lightly. Lift the leeks out gently and the grit will stay in the water. Dump the water and grit. Repeat until water is clear.
How to cook it:
Leeks are great roasted in the oven or grilled. They also make up one half of the classic potato & leek soup.
To roast in the oven simply cut them in rounds toss with olive oil and salt & pepper. Cook for 20 minutes in a 400 degree oven.
Links to some great leek recipes:
buttered leeks - a good side dish option with some red meat or meatloaf
sweet potato leek soup - this is paleo. So while it looks creamy it doesn’t have any milk added.
roasted leeks with dijon vinaigrette - this calls for tarragon and sounds delicious
grilled leeks with romesco sauce - this sounds like a great sauce to go over the top of a lot of grilled veggies
tammi@northoftabor says
We love leeks. I always keep sliced leeks in the freezer! I add them to soups, quiches and even just wilted greens.
I should freeze more veggies like that. Never thought of adding them to greens. Do you thaw them before use or just drop them in?
I love leeks and do not eat them nearly enough! I love them in potato soup … So good:)
They seem to be a forgotten veggie. Sort of out of sight out of mind. I thought that recipe for sweet potato soup sounded like a nice twist.
I have to say, I love this “how to store and eat…” series. You’re getting me to break out of my grocery rut! And now you’ve reminded me of this fabulous leek tart recipe I used to make ages ago… if only I could find it again… Research time!
Oh if you find that please share, that sounds delicious! I am so glad you are enjoying this. Once I get done traveling I will get the papaya post up.