Leeks are a relative of the onion with a sweet flavor. Excellent for a nippy fall day.
Storage and Preparation:
Leeks grow all summer and deep into the fall. Actually, given the right conditions you can harvest leeks all winter. Leeks can be stored in your refrigerator for up to 2 months (they are too tasty to last that long in our house). It is best to keep as many of the roots intact as possible during storage so they can still absorb moisture.
When using leeks, the white part is the tender part you are looking for. The upper leafy greens should be cut off and used for stock. Ideally, there should be no dirt in between the layers of leek at the base. Be sure to look inside and wash out any remaining dirt.
1 pound leeks. Cleaned with most of the green tops cut off. Sliced in half lengthwise.
1teaspoon vegetable broth powder or 1 tablespoon broth.
2 tablespoons butter.
Place leeks in a deep baking pan with the butter and broth. Bake covered at 400 until leeks are soft and mushy, approximately 45 minutes. (If the mixture is drying out add a little water.) Remove from baking pan and blend in food processor till smooth. Use warm as a spread for bread, crackers, or sandwiches. This is not a light recipe. It will stick to your ribs on those cold fall days.
Other Recipe Ideas:
- Fennel Leek Stuffing
- Potato Leek Soup