LOVE YOUR LEEKS

Buy and store

Buy leeks year-round. The Ontario crop is available from August to February. Look for firm, smooth leeks, free of blemishes with no yellowing or wilting. Choose leeks with the longest white stem you can find. Trim any bruised or damaged leaves. Wrap loosely in a plastic bag or damp towels and refrigerate up to one week.

Waste not

At $1 or more per leek, using only the prized white and light green parts and discarding the dark green top seems wasteful. “Use the whole thing!” chef Lynn Crawford says, especially if you’re making a stew or puréed soup. Top Chef Nicole Gomes suggests lopping off a few outer dark green leaves on top and chopping up the light-coloured interior.

Prep

Trim roots just before using and remove any tough outer leaves. Slice bulb lengthwise and rinse layers thoroughly under cold running water to remove any trapped grit or sand. Pat dry. Slice crosswise to use in recipes.

Serve

Use leeks in any dish that calls for onions. Vinaigrette: Cut large leeks in half lengthwise. Boil or steam over simmering water until tender when poked with a knife. Drain on paper towels. Arrange on platter and drizzle with a mustardy vinaigrette. Braise: Sauté bacon and garlic, cook leeks for five minutes until bright green. Add a little white wine and reduce. Add broth to partially cover. When leeks are tender, add a little butter. Top with chives. Roast: Add cleaned, halved leeks to a pot roast or pan of roasted vegetables. Vichyssoise: This creamy potato and leek soup is served cold. Garnish: Dice or thinly slice leeks to sprinkle over a salad or soup. Or toss with a little cornstarch and shallow-fry until golden for a frizzled look. Mash or layer: Dice the white part and add to potatoes as they begin to boil. Or layer sliced leeks with scalloped potatoes, parsnips or any winter gratin. Soups and stews: Add leeks to soups or stews at the same stage as you would onions.