"Vegetable" of the Month - Leeks
Leeks are alliums related to garlic, chives, shallots, and onions that add sweet, oniony flavor to soups, stews, and more.
The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed, or more commonly added to stock for flavor. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni.
Leeks are typically chopped into slices 1/4"-1/2" thick. The slices have a tendency to fall apart, due to the layered structure of the leek. It is important that once sliced they be thoroughly cleaned with water as they are prone to retain dirt within their leaves.
Leeks are easy to grow from seed and tolerate standing in the garden for an extended harvest, which takes place up to 6 months from planting. The soil in which it is grown has to be loose and drained well. Leeks can be bunched and harvested early when they are about the size of a finger or pencil, or they can be thinned and allowed to grow to a much larger mature size. Hilling leeks can produce better specimens.
The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed, or more commonly added to stock for flavor. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni.
Leeks are typically chopped into slices 1/4"-1/2" thick. The slices have a tendency to fall apart, due to the layered structure of the leek. It is important that once sliced they be thoroughly cleaned with water as they are prone to retain dirt within their leaves.
Leeks are easy to grow from seed and tolerate standing in the garden for an extended harvest, which takes place up to 6 months from planting. The soil in which it is grown has to be loose and drained well. Leeks can be bunched and harvested early when they are about the size of a finger or pencil, or they can be thinned and allowed to grow to a much larger mature size. Hilling leeks can produce better specimens.
Potato and Leek Gratin
Ingredients
- 2 lbs potatoes (gold)
- 1 C sliced leeks (1/2")
- 1 T butter
- 2 large garlic cloves, finely diced
- 1 t salt
- 1/2 t freshly ground black pepper
- 1 t fresh thyme
- 2 C milk
- 1 C heavy cream.
- 1/2 C grated Gruyere cheese
Instructions
- Heat oven to 375 degrees
- Saute sliced leeks in butter until soft
- Peel and slice potatoes using the food processor blade but do not rinse potatoes.
- Combine potato slices, leeks, garlic, salt, pepper, thyme, and milk into a large saucepan and bring to a boil. Make sure to stir
occasionally.
- Once slightly thickened, add mixture to a coated gratin dish, pour heavy cream over the top and sprinkle with cheese.
- Place dish on a baking pan and bake for 1 hour or until potatoes are tender when pierced with a fork.
- Let potatoes rest for 20 minutes before serving.
Ingredients
- 2 lbs potatoes (gold)
- 1 C sliced leeks (1/2")
- 1 T butter
- 2 large garlic cloves, finely diced
- 1 t salt
- 1/2 t freshly ground black pepper
- 1 t fresh thyme
- 2 C milk
- 1 C heavy cream.
- 1/2 C grated Gruyere cheese
Instructions
- Heat oven to 375 degrees
- Saute sliced leeks in butter until soft
- Peel and slice potatoes using the food processor blade but do not rinse potatoes.
- Combine potato slices, leeks, garlic, salt, pepper, thyme, and milk into a large saucepan and bring to a boil. Make sure to stir
occasionally.
- Once slightly thickened, add mixture to a coated gratin dish, pour heavy cream over the top and sprinkle with cheese.
- Place dish on a baking pan and bake for 1 hour or until potatoes are tender when pierced with a fork.
- Let potatoes rest for 20 minutes before serving.
