Oh leeks, how do I adore thee? Let me count the ways…

• In potato leek soup (duh)
• Anytime I want a delicate onion flavor that won’t overpower other ingredients
• Sliced, battered, and fried like mini onion rings
• Sauteed with garlic in olive oil and slathered over a burger (veggie or otherwise)
• Saving the tougher green parts for use in stocks
• Stir-fried with mushrooms and a little red wine
• Steamed with a little salt and tossed with a light vinaigrette
• Sauteed and then thrown into the food processor to turn up the flavor of hummus
• Boiled and mashed into potatoes
• Chopped and baked with salt, pepper, olive oil, nutritional yeast, and a white wine
• Tossed into fried rice instead of regular or spring onions
• Sliced long and grilled with salt and pepper
• Fabulous in chowders
• Leek and potato fritters!

I could go on.

All hail the lovely leek, big (or rather ginormous) brother of the spring onion.

(photo credit)

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