Leeks make a great foundation for soups, and of course a well-known onion substitute in cooked dishes, but Leeks also make a great side dish on their own. Here’s an easy and elegant dish.
Leeks (2-3 large mature leeks or 5-6 young leeks)
2 cups stock (chicken or veggie, your choice)
1/2 cup dry white wine
Peel from 1/2 lemon, coarsely chopped (optional)
1 bay leaf (or other herb of your choice)
Whole Peppercorns, about a dozen
1. Trim the leeks, discarding the toughest part dark green tops. Clean up the base of the leek, but try to keep enough of the base intact so that leaves stay attached.
2. Cut leeks in half lengthwise (or in quarter if they are very large) and place in a bowl of cool water. Soak for a few minutes to remove any grit, then drain. Refill bowl with cool water and soak again. Drain well.
3. Combine the stock, wine, lemon peel (if using), bay leaves, and pepper in a medium saucepan. Bring to a boil. Reduce the heat to medium-low. Add the leeks and simmer until tender, about 10 minutes.
4. Remove from the heat and let the leeks sit in the poaching liquid for 10 to 15 minutes.
5. Drain in a fine mesh strainer. Discard bay leaves and peppercorns, reserve the poaching liquid for another use.
6. Set leeks aside until ready to serve.