Thursday, April 21, 2011

Wild Leeks with Cauliflower (Allium tricoccum)

Oh, we are in leek heaven here. So far we have made four meals with leeks--and today we will go out and gather more.

Leeks excel in a meal where they are the flavor that stands out. They do best with mildly flavored ingredients that don't mask the sweet and low onion flavor of the leeks. Hence why people often pair them with eggs.

So last night I mixed them with cauliflower--a decent, but not very exciting vegetable--into a side dish that caused us both to go for seconds.

To prepare, saute a large bunch of chopped leeks in a tablespoon or two of butter. Steam or boil a head of chopped cauliflower. Drain cauliflower and add to leek saute. Salt and cook until cauliflower is lightly browned. Yum, yum, yum!

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