A traditional symbol of Wales, leeks certainly aren’t exclusive to Great Britain. They appear in many cuisines the world over. Cock-a-leekie soup – a savory combination of chicken, prunes and leeks – is a Scottish favorite, while French chefs like to stir cream into puréed leeks and potatoes to make vichyssoise soup.
These members of the onion family look like gigantic green onions and can be found in grocery stores year-round. Purchase leeks that are firm and unblemished. Fresh leeks can be loosely wrapped in a plastic bag and kept in the refrigerator’s crisper drawer for up to one week. (Refer to the recipe below* for cleaning instructions.) Leeks can be roasted, braised, sautéed (they’re especially delicious with mushrooms and bacon!) or simmered into soups and sauces.
Try a Mediterranean approach and prepare them with complementing flavors like wine and tomatoes. The mild onion flavor of leeks also makes them a welcome addition to salads and sandwiches when minced and served raw.
*(Click here or Download the pdf for the referenced recipe)