December 8: Leeks

Confused by onion options?  Leeks are the fat green cousins of bulbous onions and shallots.  Their mild white shanks melt into a soft, flavorful puree when cooked slowly, and their flavors marry well with other seasonal options—potatoes, of course, but also beets and flavorful cheeses.  To clean leeks easily, slice them in half lengthwise and run water through the layers.

Web Extras:


The Kitchen Garden’s Leek and Gruyere Tart, with a bonus of several other leek recipes.

I can heartily recommend this recipe for roasted beets smothered with leeks.  It’s from Alana Chernila, Berkshire-based author of The Homemade Pantry.  I found it through the Tuesday Market.