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By James Peterson

Published 2007

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Many cooks use leeks as components in soups and stews and other braised dishes. But leeks also make a wonderful vegetable side dish, hot or cold. One of the most delicious ways to serve them is to prepare the gratin. You can also steam or boil them and serve them cold with a mustardy vinaigrette, olive oil, or mayonnaise, or hot with butter, beurre blanc, extra virgin olive oil, or hollandaise sauce. They are also lovely served as a first course, arranged in neat rows on the plate.