Sautéed Fiddleheads with Bacon and Leeks
This recipe emerged when I accidentally ran out of corn and substituted fiddleheads. I decided to write it up when I saw my husband, a man who does not typically enjoy fiddleheads, going back for seconds.
Ingredient: Leeks
Leeks-
- Description
Leeks have dark green tops that are usually removed because they are tough, but save them and add them to your stock. The tender white bottoms are the more usable section of the vegetable. Leeks are in the onion family and add a mild sweet onion flavor.
- Preparation
Leeks are great in soup and stews, they can be grilled, baked, boiled, steamed, or sautéed. They are very versatile and add a great amount of flavor. Leeks are sweeter than onions.
** Leeks need to be cleaned well, they often contain a ton of dirt that you may not even see. Try slicing them and peeling back the layers to clean them completely.
- Storage
Refrigerate your leeks, wrap them loosely in plastic and place them in the veggie drawer. Leeks can last a week or more.
- Nutrition
Leeks are packed with vitamin K, A, C, E, fiber, folate, and several important minerals as well.
Recipes Using Leeks
Balsamic Braised Radishes with Leeks and Bacon
This is a great recipe to use with bacon ends too! The onion family ingredient is flexible as well, try it with shallots or red onion as well.
Cheesy Grits with Leeks, Eggs, and Asparagus
I used Fontina cheese in this dish, but you can use any cheese that melts well. It should produce the same gooey cheesy texture. With leeks and asparagus this one screams spring!
