This post is going to be a short one because, frankly, I don’t have that much to say about my side of braised leeks from last night.
First impression: leeks aren’t fennel. I accidentally put fennel in my grocery cart at first before finding what leeks actually look like.
Second impression: leeks are weird. They’re basically this cluster of long, thick, papery stalks connected by a white root. They collect lots of dirt, and the leaves want to be separated from their root like a Disney movie character wants to be separated from his father’s dream (the 2:50 minute mark really hits home for leeks).
I definitely cut too much off the root, so the leaves got what they wanted and completely separated (follow your dreams, leeks!). I was still able to complete the recipe, though, if a little messier than originally planned.
Welllll, they were okay. After my first bite, I was surprised by how flavorful they were (they were braised in white wine and covered in parmesan, so duh). And I did finish my whole serving.
But my other half (better half? Jury’s still out) was not having this side dish, and I don’t think I liked these enough to make them just for myself. I may have finished my serving, but only barely.
Having never had leeks before, I’m curious how much flavor was coming from the white wine (I think a lot) and what leeks themselves actually taste like. NYT Cooking has many leek recipes, including some with more herbs, cooked in potatoes, or tossed in salads. I may need to try one of those at some point, but more likely, I’ll wait until I’m out to eat with someone who orders something with leeks in it and then try a bite of theirs (remember going out to eat with other people, guys?). That’s so much easier and doesn’t require me to clean leeks again.
How do you like your leeks? Let me know in the comments below or on Instagram @thepickyeaterchronicles. For now, the search for another veggie side that my boyfriend and I both like continues!
One thought on “Maybe next time, leeks”
Well I have not used them much. I give you a lot of credit for trying them by themselves. I have used them in soups never alone.