3 leek recipes to try this spring

That scallion on steroids you spotted at the market is actually a leek – a member of the onion and garlic family that’s milder in flavor than its piquant peers. Leeks can have a bit of a reedy texture, so look for smaller stalks, whose creamy white centers are über tender. Roasted, braised, creamed or frizzled, these sweetly flavored veggies are the perfect way to celebrate spring’s long-awaited arrival.

To prepare leeks, trim the root end and discard it. Cut off the dark green parts and discard (or rinse and save for a stock). Cut the leeks in half lengthwise and place them in a bowl of cold water. Swish, then let sit as the dirt and grit settle at the bottom of the bowl. Lift leeks out of the bowl and into a colander. Rinse well under cold water.

Cock-a-Leekie Soup 
In a large pot, add 1 chopped parsnip, 1 chopped carrot, 2 chopped celery stalks with their leaves, 2 bay leaves and 2 quarts chicken stock. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 minutes. Add 2 bone-in, skin-on chicken breasts and 4 bone-in, skin-on chicken thighs to the pot and return to a boil. Reduce heat, cover and simmer on low for 30 minutes. Remove chicken to a bowl to cool. Remove bay leaves. Add 4 leeks (sliced into ½-inch thick half-rings), ½ cup uncooked pearled barley, 1½ teaspoons curry powder, 1 teaspoon allspice and 1 teaspoon salt to the broth and simmer until leeks are soft, 30 to 40 minutes. Skin and de-bone the chicken and chop into small pieces. When the leeks are soft, add meat and 1 cup pitted, quartered prunes to the soup. Simmer until prunes are soft, about 5 minutes. Stir in 2 teaspoons Worcestershire sauce, and season with salt and pepper. Divide among 4 to 6 bowls and serve with hearty bread.

Salmon and Creamed Leeks
Heat 1½ tablespoons olive oil in a skillet over medium heat. Saute 6 to 7 leeks (sliced diagonally) until they begin to soften, 3 to 4 minutes. Add a pinch of salt and pepper and ¼ cup heavy cream. When the cream begins to bubble, stir in 2 to 3 tablespoons freshly chopped dill and remove from heat. Stir in 1 tablespoon lemon juice and 3 tablespoons dry vermouth, and set aside. In another skillet, heat 1½ tablespoons olive oil over medium-high heat. Season 2 3- to 4-ounce skin-on salmon filets with salt and pepper. Place filets skin-side down in the skillet and cook for 2 to 3 minutes, then flip. Cook until they reach desired doneness, 2 to 3 more minutes. Divide creamed leeks between 2 plates and place salmon on top. Garnish with ¼ cup toasted, slivered almonds and serve with lemon slices.

Pasta Carbonara with Leeks and Lemon
Bring a large pot of salted water to a rolling boil. Saute ½ pound pancetta in 2 tablespoons olive oil in a large skillet over medium-high heat for 4 to 5 minutes. Add 4 to 5 leeks (sliced into ½-inch thick half-rings) and saute until they begin to brown, about 4 minutes. Add 2 minced garlic cloves and saute for 1 minute. Remove from heat. Add ¾ pound of uncooked pasta to boiling water and cook according to package instructions. In a large bowl, whisk together 2 eggs, 1/3 cup freshly grated Parmesan, 1 tablespoon lemon zest and 2 tablespoons lemon juice. Whisk in ¼ cup of pasta cooking water. Drain pasta and toss into egg mixture, along with pancetta-leek mixture. Season with pepper, divide among 4 bowls and garnish with Parmesan and ¼ cup freshly chopped parsley.

Pasta Carbonara

Salmon and Creamed Leeks

Cock-a-Leekie Soup