Since leeks are a great Fall-time treat, pair them with other local favorites from the same season! All of these ingredients may be easily found at your favorite market this September.
- 4 slices bacon
- 4 leeks, root just trimmed to keep intact or washed well, dark greens removed and stalk sliced in half
- 1½ cup fresh apple cider
- 1 cup heavy cream
- Chives, for garnish
*To make this recipe vegetarian/vegan, substitute bacon with vegetable oil, and heavy cream with oat creamer. You’ll miss some smokiness, and will need to season more liberally, but the leeks will still shine!
Chop the 4 slices of bacon into small pieces, and add to a cold and large braising pan. Bring the heat to medium, slowly rendering all fat. Once bacon pieces are rendered crispy, remove and set aside on a plate with a paper towel or cloth napkin.
Add the leeks stalks to the pan with the bacon fat, cut-side down, and bring the heat to medium-high, allowing to sear for 5 minutes, or until they develop deep golden-brown edges. Flip them cut-side up and add apple cider, using a spoon to bring up the fond on the bottom of the pan, being careful not to disturb the leeks too much. Cook for 15 minutes covered on medium-low, and check for tenderness. Once fork-tender, remove the lid, and simmer until the liquid has almost evaporated.
Finally, add in heavy cream, and cook until thickened, about 5 minutes. Garnish with crispy bacon pieces and chives.
Have you found leeks at your local farm stand? Find a local source close to you with our Find Food and Farms Directory!
Claire Butler is the Content Strategy Specialist for Taste the Local Difference. Contact her at [email protected].