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Leeks
Courtesy Of Fresh Finesse
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Loved for their soft, onion flavour and lovely aroma, use leeks as a base for a stew or braise, as you would onions, or make them the feature in a killer pie or soup.
Select firm, straight specimens with glossy green leaves and white necks. When ready to use, trim the root end with most of the thick green leaves and slice lengthways. Thoroughly wash leeks as the layers have a tendency to trap soil. Make a classic potato and leek soup and top with crispy pancetta – perfectly warming when served with a bottle of fine red wine.
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source: Cravings Magazine Volume 9
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added: 1 May 2009
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