leek

plural: leeks

Ingredient

Season: available year-round

How to select: Spring and Fall are the high seasons, when they will be small and tender. Larger and tougher the rest of the year.

How to prepare: Cut off root and tough, dark green leaves. Slice in half lengthwise and rinse dirt from stalk. boil, braise, puree, steam, stew

Matches well with: bacon, bechamel sauce, beets, bread crumbs, butter, cheese, cream, fish, hollandaise sauce, lemon, mustard, olive oil, Parmesan cheese, parsley, peas, potatoes, red wine, thyme, tomatoes, vinaigrette