我喜欢韭菜的原因有百万个原因：它们甜美而温和的洋葱，它们易于准备，并且很快就做饭。但最重要的是，我喜欢韭菜，因为它们承诺饮食良好。不幸的是，这些洋葱家族的这些成员在大西洋的这一侧很容易被忽视。在法国，我每年在那里度过几个月，韭菜是一日，一天中的蔬菜，真正的厨房主力。因此，我已经习惯于将它们用作汤，炖菜和炖的芳香基础，或者作为其他蔬菜的支持者，还用作独立蔬菜（请参阅下面的“可口的主意”，下面是“美味的想法”）。韭菜的精致味道和柔和的甜味与浓郁，充满活力的醋汁以及丰富的奶油和奶酪都很好地融合。培根，培根和熏火腿也是任何韭菜菜的好补充。而且，当我不单独提供服务时，我喜欢将韭菜与其他冷季蔬菜配对，例如冬南瓜，芹菜根，茴香，欧洲防风草，甜菜，当然还有土豆，以享用经典的韭菜和土豆汤。韭菜炖，烤和炒。蒸也是烹饪韭菜之前的好方法，然后再用醋汁或在烤箱或烤架上完成。 For braising, roasting, and grilling, I prefer to cut cleaned and trimmed leeks in half lengthwise, but I usually slice them crosswise for sautés and salads.

Buying and storing

Leeks are available year-round, but they’re at their best from early fall through winter and into spring. When buying leeks, look for firm, undamaged stalks and fresh-looking, brightly colored tops—the darker the tops, the older and tougher the leeks. The edible parts of leeks are the white and light-green portions (the dark-green leafy tops are usually cut off and discarded or used to flavor broths), so ideally, you want leeks with as much white stalk as possible. Wrapped in a damp paper towel and stored in a plastic bag in the refrigerator, leeks will last at least a week.

Clean them carefully

由于韭菜在周围堆积的土壤种植，因此污垢和砂砾有很多机会在它们的洋葱状层之间定居。清洁韭菜的最简单方法是修剪根端和深绿色的顶部，并将其切成两半（或者，如果您想将整个韭菜的外观保留在菜肴中，则只需切入大约三分之二通过茎，如右图所示）。将韭菜的根端固定在冷的流水下，然后将层填充，好像它们是一张牌一样。两次都在两次进行此操作，直到所有污垢都被冲走为止。

韭菜主演的美味想法

• For rich braised leeks,brown halved leeks in butter or olive oil; then deglaze the pan with white wine. Add a little chicken broth, cover, and simmer until tender. Finish with chopped fresh thyme.
• Toss together a zesty salad.将稀薄的韭菜切成薄片，直到几乎没有变软，然后用酱油，米醋，柠檬汁或柠檬汁和烤芝麻。
• Make a comforting leek gratin.Steam leek halves until barely tender and then layer them in a buttered baking dish with white sauce and sautéed bacon bits. Top with Gruyère and breadcrumbs and bake until brown and bubbling.
• 对于丰盛的一面或素食主菜, toss halved leeks in olive oil, salt, and pepper and roast until tender and lightly browned. Serve on top of hot, creamy polenta with a generous dab of Gorgonzola.