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Cook and Save | January 2017

Steamed Winter Leeks

Ellie Christensen, Demo Coordinator

Leeks are relatives of the garlic, onion, shallots and scallions family, Allium vegetables. Packed with generous amounts of Vitamin A and Vitamin K, they have a more delicate and sweeter flavor than onions and make a great addition to vegetable-based dishes. When purchasing leeks, they should be firm and straight with dark green leaves and white necks. Look for leeks throughout the year, although they are in greater supply from the fall through the early part of spring.

Rinsing is very important for leeks, as soil is often trapped between the many layers of leaves. Start by trimming off the base and cutting away the uppermost part of the leaves. To keep the leek whole, use a knife to make a slit from the top to the point where the green meets the white, cutting through the center. Rinse well under running water, pulling back the layers so that any dirt at the base is removed.








  • 2 medium leeks
  • 1 Tablespoon olive oil
  • 1/2 Tablespoon stone ground mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • Salt and pepper to taste


  1. Trim dark green leaves from leeks (toss them in the freezer for stock making) and halve leeks lengthwise.
  2. Simmer a large saucepan of water to steaming and cover with steamer basket.
  3. Prepare ice water.
  4. Add cleaned leeks to steamer basket, cut side down and steam until very tender, about 10 minutes.
  5. Prepare dressing, whisk mustards, vinegar and oil and season with salt and pepper to taste.
  6. Transfer done leeks to ice water and cool 1-3 minutes then drain.
  7. Pat dry with a clean kitchen towel.
  8. Spoon dressing over leeks and serve.
bucket photo
bucket photo