December 19, 2017
By: Bernadette Antoniou

On our farm here in Ontario, leeks are in season from September until approximately early December.  Popular because of their lovely mild onion flavour and their versatility, they go very well in many savoury dishes.  Here is just one to try:

Creamed Leeks:


1 tbsp butter

2 large leeks, washed and sliced

1/4 cup water

Salt and pepper to taste

1/2 cup cream (or substitute)

1 tbsp grated Parmesan cheese (optional)


Melt the butter over medium heat in a large saucepan.

Add the leeks and water. Season with salt and pepper.

Cover and reduce heat to low, and cook about 10 minutes or until the leeks are soft.

Stir in the cream and parmesan (if using).

Tip 1: Add garlic and other spices to the leeks when sauteing.

Tip 2: Try a different kind of cheese in the final step.