Produce & Recipes

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Leeks

These members of the onion family, which originated in Asia or the Mediterranean, are similar to green onions in that both are elongated and don't have a round bulb, but leeks are much thicker and their dark blue-green tops are wide and coarse. They have always been very popular in Europe, particularly in France where they were referred to as "poor man's asparagus".

 

Storage Tips

  Store leeks wrapped in damp paper towels inside a closed plastic bag in the refrigerator for up to 1 week.

Preparation Tips

  Cut off and discard the tough dark green tops.  

  Wash carefully right before using to remove the grit from all its inner parts. It is very important to rinse leeks thoroughly to remove the grit captured between the layers as they grow.

  When cutting off the root, be careful not to cut too far into the white part or leek will fall apart during cooking.

  Remove dark green “leaves” at the point where the white part starts to turn pale green, much higher and you will be chewing a mouthful of fiber instead of soft, creamy leek.

  Leeks produce odors that will be absorbed by soft fruits.

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• Leeks Braised in Cream

• Leeks in Vinaigrette

Leeks Braised in Cream

5-6 leeks, about 1 inch in diameter

1 tbsp salt

1 c heavy cream

salt and freshly ground black pepper

1 tsp fresh thyme leaves

Wash leeks thoroughly to remove dirt and peel away tough outer leaves. Cut off the root where it meets the white, fleshy part. Trim away green leaves just above where color turns from white to pale green. Trimmed leeks should be no more than 5 to 7 inches long. Make a lengthwise cut through the center of the leek, beginning about an inch from the root/white end and going all the way through the opposite end. Rotate leek and make another lengthwise cut about 90 degrees from first cut. Separate cut ends under running water and rinse well.

Bring a large saucepan of water to a boil and add salt. Add leeks. Bring water back to a boil, reduce heat to low and simmer about 10 minutes. Leeks should be tender but firm and easily pierced with a knife at the root end. Remove leeks from pan and drain well. Pat dry with a towel, gently squeezing out as much moisture as possible.

Arrange leeks in a greased 7 x 11 inch gratin dish or 8-9 inch quiche or pie pan. Pour cream evenly over top and season liberally with salt and pepper. Bake at 375 degrees for about 30-35 minutes, basting with cream from pan every 10 minutes or so. If sauce seems a bit thin, continue baking another 10-20 minutes until cream is reduced and thickened. Remove from oven and sprinkle with thyme to serve.

Serves four.

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Leeks in Vinaigrette

5-6 leeks, about 1 inch in diameter

1 tbsp salt

1 c vinaigrette, any kind

salt and freshly ground black pepper

1 tsp chopped fresh parsley

Wash leeks thoroughly to remove dirt and peel away tough outer leaves. Cut off the root where it meets the white, fleshy part. Trim away green leaves just above where color turns from white to pale green. Trimmed leeks should be no more than 5 to 7 inches long. Make a lengthwise cut through the center of the leek, beginning about an inch from the root/white end and going all the way through the opposite end. Rotate leek and make another lengthwise cut about 90 degrees from first cut. Separate cut ends under running water and rinse well.

Bring a large saucepan of water to a boil and add salt. Add leeks. Bring water back to a boil, reduce heat to low and simmer about 10 minutes. Leeks should be tender but firm and easily pierced with a knife at the root end. Remove leeks from pan and drain well. Pat dry with a towel, gently squeezing out as much moisture as possible.

Arrange leeks in shallow serving dish or dinner plate. Season liberally with salt and pepper and sprinkle with parsley. Allow to marinate for 30 minutes. Serve at room temperature.

Serves four.

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