Leeks are an underrated bunch here in the U.S. We take a clue from the French and transform the humble vegetable into a full-flavored and elegant side dish.
A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook
We found that large leeks with sizable white and light green portions, not slender young leeks, were best for our braised leeks recipe. We prepared them by trimming off only the roots at the base and the tough greens at the top and then hal...