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.