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!