Tips for using this delicious vegetable.

To clean: remove green tops to within 2 inches of the white section. Peel off outside layer. Cut leek into half
lengthwise and wash thoroughly under water to remove grit and soil.
Leeks may be eaten raw, chopped into a variety of salads.
Leeks may be cooked whole; try braising or baking.
Steam or boil leeks for 10-12 minutes. Top with butter, a dash of salt, pepper and parmesan cheese.
Layer thin slices of leek in a favorite sandwich. Leek, tomato and melted cheese is a winner.
Lightly sauté chopped leeks alone or with other vegetables.
Chop or slice leeks into quiches, egg dishes, casseroles, stews, stocks, soups and stir-fries.
Substitute leeks for onions in recipes and notice the subtle flavor changes.
Puree cooked leeks for a soup base.
Add leek leaves to long cooking dishes such as grains, beans or stews for added flavor.

Posted in Maud's Garden, Recipes |