Welcome to Friday Feast!
I developed a fondness for leeks within the past five years. Like onions, leeks are a bulbous vegetable. They're part of the Allium (onion, shallot, garlic, scallion, and chive) family. Commonly grown as an annual for its mildly pungent succulent leaves and especially for its thick cylindrical stalk.
Did you know leeks are a native of Britain that have been grown for thousands of years there? They are particularly abundant in Wales.
Usually, I enjoy leeks with garlic and mushrooms. They're a quick toss in the frying pan with a little olive oil or butter. Or both! Yet the recipe below is a wonderful way to feature the leeks by themselves, especially with grilled chicken on a warm summer’s evening.
Any lovers of leeks? Aye or nae?
Leeks with Butter, Lemon, and Herbs
6 leeks—washed, trimmed, and chopped
1 stick butter (I use Kerrygold salted butter)
5 teaspoons bread crumbs
1 teaspoon thyme
1 lemon (juice and rind)
Salt and pepper
Parmesan Cheese (optional)
Bring a pot of water to a boil.
Add the leeks and cook for 10 minutes. Drain.
In a pan, melt the butter until light brown. Add the bread crumbs, thyme, lemon juice and zest, salt, and pepper. Pour over warm leeks.
Sprinkle with Parmesan cheese, if using.