Leeks are versatile. Here are two recipes from the gang at the to prove that point.
Crispy Deep Fried Leek Roots
Inspired by Paul Healey, Hannah Brook Farm, this works especially well for long roots from bigger leeks.
Cut off the roots and rinse well under cold water. Let dry on a clean towel.
Pour vegetable oil into a medium pot, about 2 inches deep, and heat over medium-high heat, until about 350. Slowly drop leek roots into oil and fry until golden brown. Let drain on paper towel. Season with sea salt while still hot. Use as a garnish for soup or enjoy as a snack.
Leek Confit
By Roberta LaQuaglia, operations manager, 麻豆传媒映画Farmers Market
3 tablespoons unsalted butter
3 tablespoons olive oil
4 large leeks (white and light green parts), halved lengthwise, cut crosswise into 1/4-inch-thick half-moons
2 tablespoons water, plus more if needed
1/2 teaspoon salt
Heat butter and oil in a large pot over medium-low heat. Add leeks; stir to coat. Stir in water and salt. Cover pot; reduce heat to low. Cook until leeks are tender, stirring occasionally, about 25 minutes. Uncover and cook for 3-5 minutes to evaporate excess water. Store in the fridge for up to a week.
Spread on crostini with goat cheese, add to scrambled eggs, quiche, stews or soup.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets. ,
