Seasonal Spotlight: What To Do With Leeks?

Anyone else out there getting deluged with leeks from gardens and CSAs? We love leeks as much as the next cook, but one can only eat so much leek and potato soup. Here's some fresh inspiration!We love the clean and somewhat grassy flavor of leeks. They make a nice backdrop for whatever spices we decide to throw at them!

We generally only eat the lower white and light green parts of the leeks. These can augment (or replace) onions in almost any dish. Cooked at a low heat, leeks slowly break down into a succulent base. Give it a try with pasta sauces, risottos, and soups.

Those dark green leaves are too tough to chew even after cooking, but they can still be used as liners for bamboo steamers or to infuse flavor into stocks. Just remember to remove them before eating!

Recipes from our archives:

Creamy Leek and Yogurt Soup
Parsnip Mushroom and Leek Gratin
Spring Leek and Lemon Soup
Leeks Braised with Wine and Garlic

From around the web:

Risotto with Butternut Squash and Leeks from Epicurious
French Leek Pie from AllRecipes
Sautéed Green Apples and Leeks from Recipezaar
Korrat (an Egyptian recipe for preparing leeks) from Recipezaar
Sautéed Leeks with Chickpeas from the New York Times
Bacon and Hazelnut Leeks from Chow

What are your favorite leek recipes?

Related: Quick Tips: How to Clean Leeks

(Image: Flickr member jslander licensed under Creative Commons)

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