Buttery, sweet braised leeks meet a bright, mildly-tart dill-yogurt sauce. Great as a light vegetarian lunch or a side dish for broiled fish and meats.
I don’t know if I’ve mentioned this yet, but I’m something of a leek fiend.
The first time I saw them in the market bin, many years ago, I thought they were some kind of gargantuan scallion on steroids. While leeks are a member of the onion family, I soon came to learn (and love) their much more delicate flavor.
I find just about every excuse I can to cook with them. As an aromatic, leeks are great in a supporting role in everything from omelettes and quiche to soups and risotto.
When they’re in their prime (usually late-fall through early-spring), nothing makes me happier than dishes that allow the leeks themselves to be the star of the show.
I love grilling them and serving them as a side dish with a light vinaigrette, as the base for fritters (one of my favorite Ottolenghi recipes), and as I’ve done here, braised and served with dill sauce.