Leeks, like celery, fall firmly into the "cook the day you buy them" camp. It's not that they're too delicate to last long out of the ground, but they use up valuable kitchen real estate in their uncooked form.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/92412583/Recipes-Roasted-baby-leeks-with-crispy-prosciutto-baked-cheesy-leeks-and-gnocchi-and-cock-a-leekie
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