As we approach the end of our Fall CSA, we get the pleasure of meeting one of our late-season vegetables–the lovely leek, member of the Allium (onion) genus. With a more delicate, subtle flavor, leeks can replace onions in some dishes, but do require a more gentle cooking method. With a lower sugar content, for instance, they won’t caramelize like an onion.
To store, leave the entire leek intact until you’re ready to use it, as this helps preserve the leek’s moisture content. Wrap loosely in a plastic bag and store in the crisper drawer in your fridge.
- Leeks work excellently with potatoes, like in this simple Potato Leek Soup.
- We like to add gently sauteed leeks to our scrambled eggs or an omelette.
- Try adding herbs like thyme or parsley to your leek-based dish.
- Pair with any of these cheeses: Parmesan, goat cheese, Gruyere, Cheddar.
- Most recipes call for the white and light green parts only. You can use both the darker green part and the roots (once well-rinsed) in a vegetable stock to use up the whole leek.
What’s your favorite way to cook with leeks?