Poireaux, or leeks, can be found year-round, but I love them as an autumn vegetable because they go so well with the fresh veggies we find as we transition out of summer. Added to some late harvest tomatoes, leeks are an excellent addition to a pasta sauce and paired with a béchamel they make a hearty gratin or side dish.
Leeks are a staple in French cuisine and are also an under appreciated superfood, with more iron than kale, more B6 than broccoli, and more antioxidant properties than both cherry tomatoes and carrots.
What: Poireaux (Leeks)
When: September 24
Where: Marché Ornano, Jean-Michel Delahaye's stand
How: Leek velouté is a simple and elegant recipe, an airy homage to the vegetable itself. Serve topped with fresh parsley and ground black pepper and dig in!
1 tbsp butter
4 large leeks, halved and cut into 1/2 inch pieces
1 medium onion
1 large potato
1/4 cup milk
Salt and Pepper
In a deep pan, sauté chopped onion in butter until translucent. Add Leeks and cook until they begin to sweat. Add potato and a dash of salt. Cover with water and bring to a light boil. Let cook until potato is tender, 20-25 minutes. Transfer to a mixing bowl and, using a hand or other electric mixer, lightly blend together, until you've achieved an airy, velvety consistency. There should be no chunks of potatoes in the mixture, but it shouldn't be blended to a liquid, either. Serve topped with parsley and ground pepper.