Thursday, 4 March 2010

Baby leeks

In France, baby leeks are considered the poor man’s asparagus. Sweet, oniony and tender they can be braised in a pan in a little water then, while they are hot, dressed on a plate with a good vinaigrette and crumbled with sheep or goat’s cheese and cracked pepper.
Alternatively, soak 4 small leeks in cold water for 15 minutes, melt 2 tbsp butter on a heavy skillet then add the wet leeks – cook for 5 minutes then add a quarter cup of chicken broth and 1 tsp lemon zest. Braise leeks, covered, for 5 minutes, or until very tender, and season with salt and pepper.

The chef Jean-Christophe Novelli uses baby leeks in a quiche with poached salmon and blue cheese. They also work well in a frittata with sorrel, or mixed in with a soft-textured polenta topped with Parmesan cheese.

A Johnson Family Sauvignon Blanc Semillon 2009, South Africa (£7.98; Asda) is a crisp and zesty white that knows its onions.


Sinful Southern Sweets said...

I'm glad to have found this on the leeks. I've never cooked with leeks. I've wanted to, but I just didn't know what to do with them. Thanks for giving me some insight!

Alex Wright said...

nice article,leeks are great especially leek soup is delicious
Alex Wright

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janson said...

Nice post I love all your recipes! I've become quite the addict lately!

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