I adore leeks. First introduced to me when I lived in Paris in my early 20s, their rich, sweet flavor and soft, yet sturdy texture had me smitten. The simple tart mustard dressing drizzled on top glistened.
Leeks are more delicate than an onion and have a distinct, almost creamy, texture. Try them in stews, soups and sauces. I always add them to my quiche recipes and frittatas. When slowly sauteed, they add a subtle onion taste that won’t overpower other flavors in a dish and can be substituted in almost any savory dish where an onion is called for. Once referred to as poor man’s asparagus, I think of leeks as a natural treasure of flavor and adaptability….