Leek


Plural:

Leeks

Season:

available year-round

How to select:

Spring and Fall are the high seasons, when they will be small and tender. Larger and tougher the rest of the year.

How to prepare:

Cut off root and tough, dark green leaves. Slice in half lengthwise and rinse dirt from stalk. boil, braise, puree, steam, stew

Matches well with:

bacon, bechamel sauce, beets, bread crumbs, butter, cheese, cream, fish, hollandaise sauce, lemon, mustard, olive oil, Parmesan cheese, parsley, peas, potatoes, red wine, thyme, tomatoes, vinaigrette

Popular Leek Recipes